1 hour

Spelt, 9 oz (slightly less than 2 cups)
Spring onions, 2
Cherry tomatoes, 14 oz
Salad leaves, a few
Sugar snap peas, 3.5 oz
Watercress, a few leaves
Peppers, 1
Parmesan shavings
Olive oil
Toasted almond flakes, 5 tbsp


Soak the spelt in cold water for 20 minutes and drain. Place it in a pot with salty cold water and bring to the boil. Cook for 25 minutes or until tender. Drain and let it cool down then put it in a bowl and mix with 2 tbsp of olive oil. Remove the pepper’s filaments and seeds and cut it finely. Put them on a roasting tray, with the tomatoes, drizzle with olive oil,turn to coat and roast at 390 F for 20 minutes. Chop the onions, steam the snap peas for 5 minutes and prepare the salad leaves. Add all the vegetables, a few Parmesan shavings to the bowl with the spelt and mix well. Sprinkle with almond flakes and a drizzle of olive oil and serve.

Thanks to My Little Italian Kitchen