150 g spelt rice Salt 1 package (150 g) of Zottarella Minis Classic 6 sun-dried tomatoes in oil 1 red pepper 1 small zucchini 100 g cherry tomatoes 1 small onion 1 garlic clove
bunch flat-leaf parsley or coriander 2 tbsp. blanched almonds 4 tbsp. olive oil Pepper Chilli powder
It's so easy with Zottarella Minis
Bring spelt rice with double the amount of water and 1 tsp. salt to a boil in a pot. Cook covered at low temperature for about 15 min. Leave to swell for about 5-10 min. until al dente.
Drain the Minis and dried tomatoes. Cut the Minis in half, chop the dried tomatoes into small pieces. Wash and finely dice the pepper and zucchini. Wash the cherry tomatoes and cut in half. Peel and finely chop the onion and garlic. Wash the herbs, shake dry and finely chop the leaves.
Toast the almonds in an ungreased non-stick pan until golden yellow. Remove and chop coarsely. Sauté the pepper and zucchini in 2 tbsp. hot olive oil for about 3-4 min. until tender crisp. Add onion and garlic and sauté together briefly. Season with salt and pepper and let cool.
Mix all the prepared salad ingredients together. Refine with the rest of the oil and season with salt, pepper and chilli powder until spicy. Let the salad chill in the refrigerator for about 1 hour. Season again to taste before serving.