It's hot, you sweat and your appetite decreases. But with a cold plate everything is resolved, even more so if it is easy to prepare and inked by bring to the table: Hence the vegetarian salad with Grilled Zucchini, carrots, corn, golden raisins and chopped herbs. Make it in abundance because more rests more is good. I eat to stay light (This dish is also suitable for vegans) But if you want to make it a tasty dish, Add tuna or mackerel in oil or, If you prefer the cheese, feta cubes.
Ingredients for 4 people (abundant):
- 400 grams of farro (or if you prefer barley)
- 150 grams of canned corn
- 7 Zucchini
- 3 carrots
- 80 grams of golden raisins in South Africa
- 1 bunch mixed herbs (Marjoram, lemon thyme, oregano)
- salt and pepper
- extra virgin olive oil as required
- Balsamic vinegar as required
Boil farro in salted water, drain it al dente and put it in a bowl condendolo with extra virgin olive oil and allow it to cool at room temperature. Put the raisins in warm water and rinse corn under running water.
While spelt cools, wash Zucchini and cut into slices about 3 mm thick and grill over high heat in a pan slightly greased with oil for a few minutes so they stay crunchy. Put them in a bowl with a little olive oil and salt. Peel the carrots, cut them in half, then into sticks and then into cubes and toss in a pan with a little oil for a few minutes: even carrots must be crispy and cooked to be salty.
Chop the herbs and add the chopped with spelt flour. Add the corn, the zucchini, carrots and raisins. Season with salt and pepper liberally. Serve the farro salad, garnishing it with a few drops of balsamic vinegar and a few leaves of herbs.
THE PAIRING: For this recipe with vegetables we suggest a beer just as fresh and drinkable, Citrus flavors, yeast and apricots, with a very soft foam. We chose Isaac (5% ABV.) produced by the Piedmontese brewery Baladin.