SPELT SALAD – LENTILS – RED ADZUKI BEANS – GREEN ADZUKI BEANS – PEAS, WITH ROCKET, APRICOTS AND ALMONDS
INGREDIENTS (FOR 4 PEOPLE)
- 500 g of ZuppamiXlegumi and Spelt
- 6-8 ripe but firm apricots
- 100 g of rocket
- 50 g of shelled almonds and with skin
- 6 tablespoons of extra virgin olive oil
- 4 tablespoons of lemon juice
- 1 pinch of salt
- salt and extra virgin olive oil to season the soup
- Rinse the ZuppamiXlegumi e Farro and cook over a low heat for about 60 minutes in plenty of water (3 l), adding the salt at the end of cooking, and add a drizzle of extra virgin olive oil once cooked. Stir and allow to cool to room temperature.
- Wash the apricots, remove the pip, cut them into 4-8 slices and keep aside.