4 Servings
Preparation: 30 minutes
Cooking: 10 minutes

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) extravirgin olive oil
salt and pepper
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.

Heat 1 tbsp. plus 2 tsp. of the oil in a skillet over medium heat.

Add the onion and cook, stirring, until tender.

Add the zucchini and carrots and season with salt and pepper.

Cook until lightly browned but not softened.

Add the blanched peas.

Remove from the heat.

Boil the spelt in salted water, strain it and put it in a bowl.

Add the cooked vegetables, tomato, parsley, and hand-torn basil.

Drizzle with olive oil and salt to taste.

Sauté the shrimp in a bit of oil and serve them with the spelt salad.