Ingredients:
- 200 g of cooked spelt
- 2 fresh red bell peppers
- 1 lemon
- 2 sprigs of fresh thyme
- 10 green asparagus
- 1 bunch of fresh parsley
- 110 g of fresh cottage cheese
- Extra virgin olive oil
- Salt and freshly ground pepper
Instructions:
Soak the spelt in water overnight, drain it, and cook it in boiling salted water for 60 minutes.
Cut the bell peppers into strips, remove the woody part of the asparagus and slice the rest diagonally, chop the parsley, and squeeze the lemon juice.
In a pan over medium heat, pour 2-3 tablespoons of olive oil, add the bell pepper strips, and sauté them, stirring occasionally. After 3-4 minutes, add the sliced asparagus and thyme leaves, stir, and sauté for 4-5 minutes. Then, transfer the sautéed vegetables to the side and let them cool.
In a bowl, pour olive oil and lemon juice, season with salt and pepper, and whisk together.
Add the bell pepper strips, chopped parsley, cooled vegetables, and cooked spelt to the bowl, and mix the ingredients thoroughly.
Arrange the salad on suitable plates, top it with fresh cottage cheese, and serve.
This salad combines the earthy flavors of spelt and the freshness of vegetables, making it a wholesome and delicious meal.
