Sun and sea, finally we can return to the beach and what do we put in the bag? The colorful towel, sunscreen, swimsuit, and our meal. The ideal dish to eat at the beach is the salad that includes vegetables and grains with low fat, allowing us to digest easily. The spelt salad with sautéed vegetables in a pan is my favorite, a normal portion and plenty of water to spend the day at best.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.5 cup spelt (pre-cooked)
- 2 fresh spring onions
- 1 eggplant
- 2 zucchini
- 1 yellow bell pepper
- 1 red bell pepper
- 1 tbsp extra virgin olive oil
- 0.5 tsp fine salt
Tools
- Food Scale
- Cutting Board
- Pot
- Frying Pan
Steps
Bring a pot of water to a boil, add salt and cook the spelt which, being pre-cooked, will need only 10 minutes of cooking. Meanwhile, wash the vegetables and prepare them on the cutting board.
Thinly slice the spring onions and let them soften in a little oil. Add the zucchini sliced thinly, bell peppers, and eggplant diced. Sauté in the pan over medium-high heat without adding salt, otherwise, the vegetables will release water and become soft, when they should be more crunchy.
Once cooked, drain the spelt and let it cool in a bowl. Add the vegetables, mix and check the seasoning. Add a drizzle of oil and put the spelt salad with sautéed vegetables in a suitable container for the beach or enjoy it warm on your home terrace.
