Spelt, chickpea and grilled vegetable salad

Name: Spelt, chickpea and grilled vegetable salad
Prep time: 25 min
Cook time: 30 min
Yield: 4
Ingredients: 250 g Pearled spelt; 240 g Cooked chickpeas; 250 g Courgettes; 250 g Aubergines; 200 g Cherry tomatoes; 5 g Fresh mint; 50 ml Extra virgin olive oil; 20 ml Lemon juice; 6 g Fine salt

4 servings · Prep 25 min · Cooking 30 min · Easy

A cold main dish with pearled spelt, chickpeas, grilled courgettes, aubergines and mint.

Ingredients

Pearled spelt250 g
Cooked chickpeas240 g
Courgettes250 g
Aubergines250 g
Cherry tomatoes200 g
Fresh mint5 g
Extra virgin olive oil50 ml
Lemon juice20 ml
Fine salt6 g

Allergens

Gluten
May contain traces of: Celery.

Method

Boil the spelt in salted water for 25-30 minutes, then drain and leave to cool.
Slice the courgettes and aubergines and grill them on a smoking-hot griddle pan.
Cut the grilled vegetables into strips and the cherry tomatoes in half.
Combine the spelt, drained chickpeas and vegetables.
Season with the olive oil, lemon juice, salt and torn mint.
Leave to rest for 15 minutes to let the flavours develop before serving.

Nutrition facts (estimate)

	Per serving (380 g)	Per 100 g
Energy	1749 kJ / 418 kcal	460 kJ / 110 kcal
Protein	14 g	3.6 g
Carbohydrates	55 g	14 g
of which sugars	6.7 g	1.8 g
Fat	14 g	3.8 g
of which saturates	2.0 g	0.5 g
Fibre	12 g	3.0 g
Salt	1.8 g	0.5 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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