Spelt salad is tasty even in winter, not only in summer when mixed with sweet and savory ingredients such as pomegranate, avocado, almonds, raisins and Sicilian pecorino, and served in small dishes as an appetizer at room temperature or just warmed. It's a real treat!
250 grams spelt
200 grams pecorino cheese (ideal Sicilian with pepper)
1/2 red onion
2 Raisin Punches
80 grams almonds
Oil, salt and pepper
Let raisins soak in warm water for about 20 minutes. At the same time boil the spelt and in a non-stick pan. Toast the almonds for 5 minutes, adding salt and pepper and paying attention that they do not burn. Let them cool down on a cutting board.
Next, slice the onion into thin slices, place in a frying pan with a drizzle of oil, salt and pepper. Brown the onion. Once the spelt is cooked, drain and cool it under running water to stop cooking. Put it in a bowl and season with salt, pepper and the pecorino cheese cut into cubes.
On the side, cut the avocado into small cubes, season with oil, salt, pepper, and half a lemon. Drain the raisins and add the cooked onion, then transfer everything into the bowl of spelt. Add coarsely chopped almonds, the pomegranate beans and finally the avocado. Stir and let it rest an hour before serving.