Spelt Salad
with mozzarella and corn recipe
Serves 4-6
Preparation 25 min
Cooking 35-40 min
Cook the spelt in a large pot of salted boiling water until tender, 35-40 minutes. Drain well and cool under cold running water. Drain again and transfer to a clean kitchen cloth. Dry well and place in a large salad bowl.
While the spelt is cooking, preheat the broiler (grill) to high. Grill the bell pepper, turning often, until it is charred all over 15-20 minutes. Wrap the blackened bell pepper in aluminum foil and let rest for 10 minutes. Unwrap and remove the skin and seeds. Rinse under cold water-, dry well, and slice thinly. - Add the bell pepper; mozzarella, corn, parsley, basil, marjoram, and garlic to the salad bowl with the spelt. Toss well.
Beat the oil and lemon juice in a small bowl with a fork. Season with salt and pepper.
Drizzle the dressing over the salad.
Toss well before serving.
Ingredient
1 lb (500 g) spelt (or pearl barley)
1 large red bell pepper (capsicum)
8 oz (250 g) fresh mozzarella cheese, drained and cut into small cubes
4 oz (125 g) canned corn (sweetcorn)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
1/2 tablespoon finely chopped marjoram
1 clove garlic, finely chopped
1/3 cup (90 ml) extra-virgin olive oil juice of 1 lemon
Salt and freshly ground black pepper
