La Mora Romagnola

Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Servings

Ingredients

7oz boiled spelt
3oz grated Parmesan
10 cherry tomatoes
1bunch washed arugula
4tabsp balsamic vinegar
3tabsp olive oil
to taste salt and pepper

Instructions

Mix cold spelt with grated Parmesan, olive oil, balsamic vinegar. Add salt and pepper to taste. Add cherry tomatoes cut in four and chopped arugula. Mix again and serve or keep refrigerated.

Recipe Notes

If you have to make it more than 1 hour in advance don’t add vegetables untill you’re going to serve the salad, you can keep the seasoned spelt in fridge since the day before.