Spelt salad with Speck Alto Adige PGI

Spelt salad with Speck Alto Adige PGI, cherry tomatoes, mozzarella pearls and olives with peanut butter dressing

Dish: Appetizer

Difficulty: Easy

Preparation time: 42 min

Cooking time: 12 min

A recipe by: Sara Sguerri

Ingredients

Serves for

Persons

Total time 54 min

Bring a large pan of water to the boil, add salt and cook the spelt according to the instructions on the packet. Drain, mix with a drizzle of olive oil to prevent it from sticking, and leave to cool.
In the meantime, drain the mozzarella pearls well. Wash and dry the cherry tomatoes, then cut them into wedges.
Cut two slices of Speck Alto Adige PGI, each approx. ½ cm thick, then cut them into sticks.
To make the dressing, emulsify the peanut butter in a small bowl with 3 tbsp olive oil, the lemon juice, a pinch of salt and a little pepper. Finely chop the parsley and stir it into the dressing.
Mix the cooled spelt with half of the dressing. Add the mozzarella pearls, cherry tomatoes, olives and Speck Alto Adige PGI, then combine well.
Leave to rest in the fridge for about 30 minutes. Serve and finish each plate with the remaining dressing just before serving.