Prep: 15min
Serves: 2
Difficulty: easy
Last week I was at home in Vico and my mum prepared this delicious spelt salad that we took to the beach for lunch. I thought of sharing this recipe with you as it’s very fresh and tasty and it’s perfect for picnics or to bring to work on these hot days. I hope you enjoy it!
Mamma Flora’s tip: you can store the leftovers in the fridge and eat it during the week. Use tuna fillets in olive oil as it tastes better than other oils
Ingredients:
- 100gr spelt (you can buy the quick cook)
- 50gr rocket
- 5 cherry tomatoes
- 4 tuna fillets in olive oil
- 2 table spoons extra virgin olive oil
- one unwaxed lemon
- salt and pepper
Tools:
- 1 bowl
- 1 pot
Method:
- Cook the spelt following the instruction on the bag. I used the quick cook and in 10min my spelt was ready, don’t overcook it. It should stay crispy. Once drained leave it to cool
- In the meantime wash the cherry tomatoes and cut them in four
- Wash and cut in smaller pieces the rocket leaves
- Drain the tuna fillets from the oil, if you have some fillets left in the jar make sure they are covered by oil so if you need, refill the jar with some olive oil
- Place everything in a bowl and dress with extra virgin olive oil, salt and pepper
- As final touch, to give freshness, grate some lemon zest on top.