A main dish to be enjoyed warm or cold, the spelt salad with vegetables and peas is fresh and flavorful. Preparing this dish is extremely simple, and you can prepare it in advance to enjoy it after work or a day of leisure. Of course, you can customize it with the vegetables you like most or have at home. Perfect if you want an alternative to the classic rice salad, like the BARLEY SALAD WITH CARAMELIZED CHERRY TOMATOES. Let’s get to work and prepare the spelt salad with vegetables and peas together.
OTHER COLD SALADS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: Person
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the spelt salad with vegetables and peas
- 1 1/2 cups pearled spelt
- 2 bell peppers
- 2 zucchini
- 2 eggplants
- to taste salt and pepper
- 6 tbsps extra virgin olive oil
- 1 cup cups peas
Tools
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- Baking Tray
Steps for preparing the spelt salad with vegetables and peas
Rinse the pearled spelt under running water. Boil it in plenty of salted water (for timing, I recommend reading the package instructions of the spelt itself). Drain it, season it with extra virgin olive oil, and let it cool down.
Boil the peas (both fresh and frozen will work perfectly). Clean the vegetables and cut them into small pieces. Put them in a bowl and season with oil, salt, and pepper. Spread them on a baking tray lined with parchment paper. Bake in a hot, static oven at 350°F for 25-30 minutes.
In a large bowl, mix the spelt with the vegetables and peas. Add a drizzle of raw oil and let it rest for a couple of hours before serving.
Storage
The barley salad keeps for two or three days in the fridge.
