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
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.