DURATION Less than 30 minutes DIFFICULTY Low Summer salad with spelt, melon and vegetables INGREDIENTS for 4 people 320g Alce Nero organic pearled spelt 4 spring onions 1 orange 40g toasted almond flakes 100g radishes 1 fresh chilli pepper 15g mint leaves 2 endive lettuces 700g cleaned Cantaloupe melon 80g Quartirolo cheese Alce Nero organic Salt METHODBoil the spelt in abundant salted water, according to the instructions on the packet. In the meantime, finely slice the spring onions and radishes using a mandolin, be careful not to cut your fingers. Finely chop a piece of deseeded chilli pepper and place all the vegetables in a bowl. Squeeze the juice of half an orange, season with oil, salt and leave to marinade. Finely slice the endive leaves and add to the sliced vegetables, then add the diced melon. Add the thoroughly drained lukewarm spelt. Dress with the remaining orange juice, a drizzle of oil and salt, sprinkle with mint leaves and the crumbled quartirolo. Stir and serve. To complete the recipe Organic pearled spelt - CE458 Shop now Organic pearl barley - CE456 Shop now Organic wholemeal spelt couscous - cf857 Shop now Organic extra virgin olive oil - OL674 Shop now Organic extra virgin olive oil - OL683 Shop now
