Spelt & Zucchini Salad with Lemon Yoghurt
Serves 6 as a side dish.
300g Organic Spelt, it’s worth getting the best you can find
half an onion
3 yellow zucchini
a good bunch of dill, coriander, oregano, basil, parsley, mint – be generous with the herbs
extra virgin olive oil to cook and to finish – this salad needs something decisive so stick with central Italy. Frantoio Pennita works well or Lea from Frantoio Gregori.
2 tbsp natural yoghurt
1 lemon juiced
Maldon sea salt
Sautée half an onion sliced finely with 3 chopped yellow zucchini in EVOO with some salt – low heat for about 15-20 mins until they are a bit soft. Then alongside boil the farro/spelt in salted water for around 20 mins leaving a slight bite to it.
When both are done, mix together with more EVOO and abundant herbs (ideally dill, coriander, oregano, basil, parsley, mint) and then for the yoghurt, just squeeze some lemon in to Greek yoghurt, a decent pinch of Maldon salt and one final drizzle of extra virgin olive oil.