Cold Spelt and Pea Salad
A tasty and healthy Mediterranean recipe: a cold main dish, without pasta, light and quick to prepare, ideal in summer, also to take to the beach, on a boat or for a picnic. Keep in mind that spelt is a much healthier alternative to white rice or other refined grains. Easy light recipe!
If you are looking for light and low-calorie recipes, click on my Special: “Light Recipes“.
If you are looking for summer recipes (sweet and savory), click on my “Summer Special“.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, Ferragosto
Ingredients for Cold Spelt and Pea Salad
- 1 1/4 cups pearled spelt
- 1 cup peas (fresh or frozen, I often use Findus Peas)
- 1 cup Pachino tomatoes (or cherry tomatoes)
- 1 oz prosciutto (sliced)
- 1/4 cup extra virgin olive oil
- 1 shallot
- 1 bouillon cube
- 7 oz water
- to taste fine salt (little)
- 3 tbsps extra virgin olive oil (to dress the raw tomatoes)
Tools
- Bowls Guzzini set of bowls of various colors
- Cutting Board with two built-in side trays, oven safe
- Mezzaluna Westmark, with 2 blades
- Casserole non-stick, PFOA free
Steps for Cold Spelt and Pea Salad
Take the pearled spelt, rinse it under running water, and then cook it for about 30 minutes in salted boiling water. Once cooked, drain it well.
Take a cutting board and cut the prosciutto slices into strips.
Chop the shallot as well.
Take a pot, pour in 7 oz of water, and bring to a boil with a vegetable bouillon cube.
Take a casserole and pour about 1/4 cup of extra virgin olive oil, heat it, and add the chopped shallot and prosciutto pieces. Let everything soften over medium heat for about 5 minutes.
Add the peas to the pan and let them brown and absorb the flavors for about 5 minutes.
Then pour the boiling broth into the pan and cook the peas for about 20 minutes. Salt lightly and only at the end, because the prosciutto and the bouillon already contain salt.
Meanwhile, take a soup bowl, cut the tomatoes in half, and salt them. Dress them with 3 tablespoons of extra virgin olive oil.
Pour the cooled spelt and the cooled pea mixture into the bowl with the tomatoes. Mix everything well and serve cold at room temperature.
Shopping Tips!!!
For chopping and slicing the various foods, I always use this handy cutting board with built-in side trays (one for sliced food, the other for scraps)
For chopping the shallot and prosciutto, I used this sharp two-blade Mezzaluna.
For cooking the pea mixture, this non-stick casserole (PFOA-free) is ideal.
This beautiful bowl for holding and storing the spelt salad by Guzzini, set of various sizes and colors.
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