4 Servings

Preparation: 30 minutes

Cooking: 10 minutes

INGREDIENTS

• 3/4 cup (150 g) spelt
• 12 shrimp
• 3 1/2 oz. (100 g) carrots, cut into small dice
• 3 1/2 oz. (100 g) zucchini, cut into small dice
• 3 1/2 oz. (100 g) tomato, peeled, seeded, and diced
• 1 3/4 oz. (50 g) peas, or about 1/3 cup
• 1 3/4 oz. (50 g) red onion, finely chopped
• 1 tsp. minced fresh parsley
• 6 fresh basil leaves, torn
• 3 1/2 tbsp. (50 ml) extra virgin olive oil
• Salt and pepper

INSTRUCTIONS

1. Bring a small saucepan of salted water to a boil. Add the peas and cook them until just tender. Drain and rinse the peas under cold water.
2. Heat 1 tbsp. plus 2 tsp. of the oil in a skillet over medium heat. Add the onion and cook, stirring, until tender.
3. Add the zucchini and carrots and season with salt and pepper. Cook until lightly browned but not softened.
4. Add the blanched peas and remove from the heat.
5. Boil the spelt in salted water, strain it and put it in a bowl.
6. Add the cooked vegetables, tomato, parsley, and hand-torn basil to the bowl.
7. Drizzle with olive oil and salt to taste.
8. Sauté the shrimp in a bit of oil.
9. Serve the shrimp with the spelt salad.