Discover our petit épeautre du Velay salad with tuna marinated in sun-dried tomatoes, created in partnership with our friends at Petit Navire!

Ingredients for 2 people

“For the salad :– 80 g Petit Épeautre du Velay– 1 can tuna flakes “Le mariné aux tomates séchées” Petit navire – Recipes from Douarnenez– 2 handfuls arugula– 125 g canned chickpeas– 1 tsp olive oil– 1/2 tsp smoked paprika– 20 cherry tomatoes (yellow, red and orange)– 1 cucumber– 2 slices of bread– 10 g butter
For the sauce :– 1 tsp mustard– 1 tablespoon balsamic vinegar– 3 tablespoons olive oil

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Recipe

Preheat oven to 200°C
Mix the chickpeas with the olive oil and smoked paprika.
Arrange the chickpeas on an ovenproof tray lined with baking paper. Bake for 15 minutes. Then cook for a further 15 minutes, turning the oven down to 180 degrees.
Meanwhile, cook the Petit Épeautre du Velay for 10 minutes in a large volume of boiling salted water. Drain and set aside.
Use a vegetable peeler to slice the cucumber and cut the tomatoes into quarters.
Cut two nice slices of bread and brown them in a frying pan with the butter.
Place the cold Petit Épeautre du Velay, arugula, crispy chickpeas, cherry tomatoes and Petit Navire sun-dried tuna in a salad bowl.
Top with sauce and mix well.
Enjoy with toast.

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 product of a 100% local production chain, created by Sabarot, Petit Épeautre du Velay is virtuous for the environment and good for your health (it contains all 8 amino acids essential to the body).
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.

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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
 

For the seasoning :
– 1/2 nectarine– 1 tbsp agave syrup– 3 tbsp olive oil – 1 tbsp cider vinegar – 1/2 lime juice – Salt, pepper

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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.

I ORDER MY PETIT ÉPEAUTRE DU VELAY