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Italian Spelt Salad with Grilled Peaches and Creamy Stracciatella
35 minServes 2Nutri-Score B€€
B
35 min
35 minItalian Spelt Salad with Grilled Peaches and Creamy Stracciatella
what you need
Ingredients
Italian spelt (rinsed)Grains160 g
peaches (halved and stoned)Produce2 pieces
vegan stracciatella (creamy, at room temperature)Fresh150 g
balsamic vinegarPantry30 ml
olive oilPantry30 ml
saltSpices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
448kcal
- Carbs
- 65 g
- Proteins
- 11 g
- Fat
- 16 g
what you’ll use
Tools
Saucepan
Grill
Mixing bowl
Colander
step by step
Method
- Step 1
Cook the spelt
- Rinse the spelt and cook it in salted boiling water until tender.
- Drain and let it cool slightly.
- Step 2
Grill the peaches
- Brush the peach halves with a little olive oil.
- Grill them cut-side down until charred and caramelised.
- Step 3
Make the dressing
- Whisk the balsamic vinegar with the olive oil, salt and pepper.
- Step 4
Assemble the salad
- Toss the warm spelt with the dressing.
- Top with the grilled peaches and dollops of creamy stracciatella.
- Finish with a little black pepper and serve.