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Recipe by Emporion
The summer salad of spelt and cherry tomatoes is a fresh and tasty side dish, perfect for serving during hot summer days. Hulled spelt and pearl barley combine with sweet and juicy tomatoes. Everything is dressed with extra-virgin olive oil and salt, for a light and nutritious dish.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Boil the spelt separately (for 20-25 minutes), drain it al dente, and rinse it under running water.
Step 2 of 4: In a bowl, combine the finely chopped onion, the tomato cut into cubes, the cucumber cut into small pieces, and the shredded lettuce.
Step 3 of 4: Season with salt and extra-virgin olive oil, mixing everything well.
Step 4 of 4: Add the ingredients to the grain mix and mix well. Let rest in the fridge for at least half an hour and serve.
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving505 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,831 kJ677 kcal | 561 kJ134 kcal |
| Fat | 51.41 g | 10.18 g |
| of which saturated fatty acids | 7.42 g | 1.47 g |
| Carbohydrates | 46.16 g | 9.14 g |
| of which sugars | 11.82 g | 2.34 g |
| Fibre | 5.86 g | 1.16 g |
| Protein | 8.89 g | 1.76 g |
| Salt | 0.05 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
