Spelt salad with pre-cooked Borlotti beans and spring vegetables


  • 2 glasses of spelt
  • 3 Costata Romanesco courgettes
  • 2 spring onions
  • 10 courgette flowers
  • 200g Date tomatoes
  • 1 jar Alce Nero pre-cooked Borlotti beans
  • 4 sprigs of thyme
  • Alce Nero extra-virgin olive oil
  • salt and pepper


Pour 2 glasses of spelt and 4 glasses of water into a pot and season with salt, then bring to the boil. Lower the heat and cook for around 10-12 minutes. Remove from the heat and leave to stand for 5 minutes. Drain the Borlotti beans from the canning liquid, put them in a large bowl and season them with 2 tablespoons of oil, a pinch of salt and pepper and the loose thyme. Stir and put to one side. In the meantime, chop the spring onions and sauté them gently in 2 tablespoons of oil. Cut the courgettes into thin slices, add them to the spring onions and keep sautéing for another 2 minutes. Julienne the courgette flowers after you have removed the pistils, and halve the Date tomatoes. Add them to the rest of the vegetables and season with salt.

Once all the cooking water has been absorbed, put the quinoa in the bowl with the Borlotti beans and add the vegetables. Stir and season with salt, pepper and oil if required, then serve straight away.

  • Timing

    30 minutes

  • Complexity


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