🍽️ Spelt and Bean Salad

Name: Spelt and Bean Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g spelt; 2 stalks leek (thinner); 500 g fava bean (fresh or frozen); 1 bunch arugula; 2 garlic cloves; 2 tbsp white wine vinegar; 3 tbsp lemon juice; 6 tbsp olive oil; salt; pepper (from the mill)

670 kcal · 30 min · 4 servings

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Ingredients

200 g spelt
2 stalks leek (thinner)
500 g fava bean (fresh or frozen)
1 bunch arugula
2 garlic cloves
2 tbsp white wine vinegar
3 tbsp lemon juice
6 tbsp olive oil
salt
pepper (from the mill)

Instructions

1. Cover the spelt with water and let it soak overnight. The next day, drain the soaking water, add fresh water, and cook the spelt at medium heat for 25 minutes. Remove the pot from the heat, drain the spelt, and let it drip dry.
2. Add the thawed beans to boiling salted water and cook them for about 4 minutes. Remove them from the water, drain, and let them drip dry.
3. Wash the leek and remove the outer layers. Cut the white and light green parts into pieces about 1 cm wide.
4. Wash the arugula, remove any yellow or wilted leaves, shake it dry, and tear the leaves into smaller pieces if necessary.
5. Whisk together vinegar, lemon juice, oil, garlic, salt, and pepper in a bowl. Add the prepared ingredients and mix everything well. Divide the salad onto small plates or bowls and serve.

Nutrition per serving

kcal: 670
Protein: 39 g · Fett/Fat: 18 g · Carbs: 85 g