Spelt salad

INGREDIENTS FOR 6 PEOPLE
500 g spelt
3 courgettes
2 large carrots
10 cherry tomatoes
4 tablespoons Taggiasca olives
100 g diced cooked ham
1 tin small peas
Extra virgin olive oil
Salt and pepper
I put spelt in a large bowl.

I wash thoroughly in cold water and soak about 2 hours in plenty of water.

I boil in plenty of water, skim impurities, lower heat, salt, cover and cook 50/60 minutes.

I wash vegetables.

I cut strips, then small cubes.

I quickly sauté with oil, salt and pepper, keeping crisp.

I drain cooked spelt into a bowl.

I add vegetables.

I quickly brown ham cubes.

I add to spelt with 4 tablespoons Taggiasca olives in oil.

I drain tinned peas, or use fresh or frozen.

I dice tomatoes.

I combine everything, adjust salt and pepper, generously oil and rest to develop flavour.

A summery make-ahead dish, also good with barley. For vegetarians, omit ham and add vegetables or feta cubes.