Discover this recipe for Velay spelt salad with nectarines! The perfect combination of flavors for your summer days!
Ingredients for 4 people:
- 180 g Petit Épeautre du Velay
- 3 yellow nectarines (1/2 for seasoning)
- 2 lawyers
- 2 spring onions with stems
- 80 g arugula
- 150 g mozzarella di bufala
- about twenty cherry tomatoes
- a few basil leaves
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For the seasoning :
– 1/2 nectarine
– 1 tbsp agave syrup
– 3 tbsp olive oil
– 1 tbsp cider vinegar
– 1/2 lime juice
– Salt, pepper
Recipe
- Cook the petit épeautre du Velay as indicated on the packaging, then drain and run under cold water.
- Chop the spring onions, nectarines and cherry tomatoes, then add them to your petit épeautre du Velay.
- Add the arugula and mix well.
- Prepare your seasoning by mixing sesame oil, cider vinegar, agave syrup, lemon juice, fleur de sel and pepper.
Petit Épeautre du Velay
This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit Épeautre du Velay is a healthy alternative to pasta and rice. A 100% local product, created by Sabarot, Petit Épeautre du Velay is good for the environment and good for your health (it contains 8 essential amino acids). The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert… In a salad, in soup, as an accompaniment to fish or meat, our Petit Épeautre du Velay invites you to be creative. The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert… In a salad, in soup, as an accompaniment to fish or meat, our Petit Épeautre du Velay invites you to be creative.
