Warm salad with spelled (farro) and corn – a detailed recipe cooking. 
Photo of the dish:David Maloche Time: 55 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Salad
- 1 and 1/2 tbsp. cereal farro (spelled – a type of wheat)
- 170 gr cherry tomato cut in half
- 1/2 tbsp. cider vinegar
- 3 ears of corn
- 1 tbsp. l vegetable oil
- 1/2 tbsp. pitted olives, crushed
- 1/4 Art. chopped pistachios
- 1 tbsp. l thinly chopped chives
- 2 tbsp. l chopped basil
Salad dressing
- 1/4 Art. olive oil
- Grated zest of 1 lemon, plus 3 tbsp. l lemon juice
- 1 tbsp. l mustard
- 2 tbsp. l chopped shallots
Recipes with similar ingredients: whole wheat, corn, cherry tomatoes, olives
Recipe preparation:
- Start by preparing the dressing: mix in a bowl olive oil, lemon zest and juice, mustard and shallots; season to taste with salt and pepper. For salad, in a small In a bowl, mix cherry tomatoes with salt and pepper to taste.
- Preheat the grill to a high temperature. Fill in a big pan 1.5 l. water and add 1 tbsp. l salt and vinegar. Bring to boil over high heat. Add spelled and cook carefully until al dente state, from 15 to 20 minutes, drain the water. Bye spelled warm, mix it immediately with about three-quarter dressings (set aside the rest to fill the salad later if necessary).
- While the farro is cooking, grease the corn with vegetable oil. Season with salt and pepper. Cook on a hot grill by turning with using forceps for 10 min. Cut grains. Mix with farro corn grains, tomatoes, olives, pistachios and onions can be added to arugula salad. Mix gently, add more dressing and season with salt and pepper. Garnish salad with spelled wheat, basil.
