Peppers and farro salad
Instructions
Wash the peppers, dry, remove the internal filaments and seeds, cut into very thin strips.
Cut the spring onions into rings and 10 pitted black olives, chopped half a clove of garlic.
Together in a salad bowl with the cooked farro.
In a bowl, prepare a vinaigrette emulsifying the filtered juice of half a lemon to the colander with plenty of oil, a pinch of salt and white pepper.
Pour the sauce over the peppers and spelt, sprinkle them with a tablespoon of chopped parsley, stir.
Place at the bottom of the refrigerator and let it stand for an hour before serving.
Ingredients and dosing for 4 persons
- 2 sweet yellow peppers
- 1 red pepper
- 1 green pepper
- 200 g of boiled spelt
- 10 black olives
- 1/2 lemon
- 3 spring onions
- 1/2 clove of garlic
- 1 tablespoon of chopped parsley
- Abundant of olive oil
- 1 pinch of salt
- 1 pinch of white pepper