Spelt salad with feta and grilled apricots.

Vegetarian recipe, where spelt is the star of this colorful and delicious summer dish. An original way to bring a grain salad to the table to be enjoyed cold. Perfect for summer, it’s a great alternative to the classic rice salad, light and protein-rich.

The spelt salad with feta and grilled apricots is the ideal dish for those looking for a light, nutritious, and flavorful meal. Perfect for hot summer days, this recipe combines the crunchiness of spelt with the softness of feta and the sweetness of grilled apricots, combined with zucchini. Spelt, an ancient grain rich in fiber and protein, serves as the perfect base for this salad that can be served either as a single dish or as a refined side. The grilled apricots add a sweet and slightly caramelized note, which perfectly matches the saltiness of the feta. This contrast of flavors makes the salad not only delicious but also visually appealing, ideal for impressing guests during an outdoor lunch.

Very easy recipe to prepare, it lends itself to many variations. Just wait for the spelt to cook according to the package instructions, then prepare the dressing, in this case, feta, apricots, and grilled zucchini. Or you can use ‘primo sale’ cheese, and instead of zucchini, red and yellow bell peppers. For a touch of freshness, add arugula or fresh mint and season everything with a drizzle of extra virgin olive oil and a pinch of salt and pepper. Have fun…..

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Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Summer, Autumn

411.12 Kcal

calories per serving

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Energy 411.12 (Kcal)
Carbohydrates 59.47 (g) of which sugars 12.49 (g)
Proteins 20.30 (g)
Fat 11.77 (g) of which saturated 6.26 (g)of which unsaturated 3.84 (g)
Fibers 10.94 (g)
Sodium 747.69 (mg)

Indicative values for a portion of 182 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/4 cups spelt
4.2 oz feta
1.4 oz grated parmesan
6 apricots
1 lemon
2.1 oz herbs
4 zucchini (medium)
to taste salt
1 tbsp soy sauce

Tools

Colander ipow set of 3 Fine Mesh Strainer / Filter / Stainless Steel Colander with Kitchen Handle for Pasta / Rice / Vegetables, 2.75 inches, 4.72 inches and 7.08 inches
Mandoline MILcea Professional Slicer Mandoline, 3 in 1 Adjustable Vegetable Slicer. Julienne Slicer Cutter for Food, Fruit, and Vegetables. Thin Slice from 1 mm to 9 mm with Safety Gloves
Grills Euronovità EN-22141 Grill Pan, Black Stone Grill, Volcanic Stone Coating 18 inches, induction base
Grater Lemon Grater, Citrus Grater, Lemon Zester, Citrus Grater, Professional Lemon Grater, Peeler for Oranges, Cheese Grater for Citrus Peeler for Oranges and Limes

Spelt Salad with Feta and Grilled Apricots Steps

Boil the spelt in salted water, following the package instructions. Drain well, toss it into a large bowl, season with a drizzle of oil, mix, and let it cool slightly
Cut the feta into cubes. Wash 2 zucchinis and cut them into slices. Grate the zest of a lemon, and put the juice in a small bowl. Finally, divide the apricots into 4 wedges
Blend in the blender the grated parmesan, the 2 remaining zucchinis cut into chunks, three-quarters of the herbs, the lemon zest and juice, a dash of soy sauce and 4 tablespoons of oil. Blend everything until you get a soft pesto, add a bit more oil if necessary. Taste and salt if needed, set aside
Separately season the apricots and zucchini slices in 2 bowls with a drizzle of oil and a pinch of salt. Grill both on a hot griddle for 2 or 3 minutes on each side. They should be well grilled but not too soft in the end
In a bowl, mix the spelt with the pesto, add the apricots, zucchini, and feta. Finish with the remaining herbs torn into pieces and a grated lemon zest