Warm Spelt Salad with Shrimp

By á-77017

Ingredients

• 3/4 cup (150 g) spelt
• 12 shrimp
• 3 1/2 oz (100 g) carrots, cut into small dice
• 3 1/2 oz (100 g) zucchini, cut into small dice
• 3 1/2 oz (100 g) tomato, peeled, seeded and diced
• 1 3/4 oz (50 g) peas, or about 1/3 cup
• 1 3/4 oz (50 g) red onion, finely chopped
• 1 tsp minced fresh parsley
• 6 fresh basil leaves, torn
• 3 1/2 tbsp (50 ml) extra-virgin olive oil
• Salt and pepper

Preparation

Step 1

Bring a small saucepan of salted water to a boil. Add the peas and cook them until just tender. Drain and rinse the peas under cold water.

Heat 1 tbsp plus 2 tsp of the oil in a skillet over medium heat. Add the onion and cook, stirring, until tender. Add the zucchini and carrots and season with salt and pepper. Cook until lightly browned but not softened. Add the blanched peas. Remove from the heat.

Boil the spelt in salted water, strain it and put it into a bowl. Add the cooked vegetables, tomato, parsley and hand-torn basil. Drizzle with olive oil and salt to taste.

Saute the shrimp in a bit of oil and serve them with the spelt salad.