Spring is in full bloom and what’s best than a tasty and refreshing salad for dinner?
Combine the precious vitamins and minerals of the spelt and vegetables to the anti-inflamatory and anti-cancer properties of the turmeric.
This spelt and courgette zucchini salad is easy, quick and delicious!
Ingredients for 2 people:
100 gr (1 cup) Spelt/Farro
1 large Courgette/Zucchini
1 large Tomato
1 medium red Onion
2 small Turmeric roots
1 bunch fresh Mint
Cook the Spelt in abundant boiling water for roughly 20/25 minutes, drian and set aside to cool off.
Dice the tomato in small cubes and leave it in a colander to loose its vegetation water.
In a large non stick pan heat 1 tablespoon of Olive oil and sautè the finely chopped onion and the grated turmeric roots for about 5 minutes.
Add the courgette/zucchini also diced in small cubes and keep stir frying for further 10 minutes.
Add the chopped mint.
Take off the heat and leave it to cool off. The veggies should be still crunchy and not soft.
Mix all ingredients together, season with salt, pepper and one generous drizzle of olive oil.
This post is also available in: Italian