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Spelt salad with grilled zucchini and feta | Light summer lunch
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Rohlík vaří
Vynikající osvěžující salát ze špaldových krup, grilované cukety a krémového sýru Feta, doplněný piniovými oříšky a svěžím citronovým dresinkem.
Preparation method
Ingredient preparation
Rinse the spelt grains with cold water and cook in salted water until tender (approx. 20–25 minutes). Then drain and let cool slightly.
Slice the zucchini into lengthwise rounds or slices. Cut the cherry tomatoes in half, crumble the Feta cheese into larger pieces, and gently rinse and dry the arugula and basil.
Grilling and dressing
Brush the zucchini slices with a tablespoon of olive oil, season with salt and pepper, and grill quickly on a grill pan on both sides until golden brown (approx. 2–3 minutes on each side).
Chef's tip
For an even bolder flavor, you can add a teaspoon of quality honey or Dijon mustard to the dressing.
The salad also tastes great the next day as a light lunchbox meal for work.
35 min
Under an hour
