Spelled salad with grilled vegetables, Vegan recipe: cold pasta salad, rice or cereals are a classic Italian summer kitchen, when it is 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 of farro with grilled zucchini, carrots, corn, golden raisins and chopped herbs. If you are vegan or have friends who do not eat animal derivatives, try to peek into my VEGAN RECIPES to find something that will interest you. Not only soups or pasta dishes, but also sweets like GELI FRUIT SICILIANI, naturally vegan, easy to prepare and delicious.
Make it in abundance because more rests more is good. I eat a vegetarian salad of farro to remain light, But if you want to make it a tasty dish, Add tuna or mackerel in oil or, If you prefer the cheese, feta cubes.
And do not forget to have a look at all my OF SALAD RECIPES PASTA AND RICE, where you will find the recipe for classic RICE SALAD traditional and beloved, but also many original recipes, delicious and creative. If you like, follow my channel YOUTUBE, where you'll find many delicious recipes and cooking video tutorials. And now I wish you good day.
SPELLED SALAD WITH GRILLED ZUCCHINI (easy recipe)Print This
- 400 grams of farro (wheat or barley or if you prefer)
- 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
To prepare the farro salad, but you can also use other grains such as barley or wheat, you have to boil the 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 with grilled zucchini guarnendola 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.