Small spelt, asparagus, and egg salad

Small spelt or einkorn wheat, le petit épeautre, is an ancient grain which was popular in Northern Provençe. It has less gluten and more protein than modern red wheats. Its nutty taste makes it a good base for salads. In France, small spelt can be found in organic shops. It cooks in 45 minutes and can be frozen in batches. This is a tasty spring salad when green asparagus is in season.

2 servings

100 ml small spelt

6 organic green asparagus

A handful of baby salad leaves, mesclun

8- 10 radishes, sliced

2 soft-cooked eggs

A handful of organic parsley

A few basil leaves

Olive oil

Freshly ground black pepper

Vinaigrette of olive oil and red wine vinegar

Cook the small spelt in boiling water for 45 minutes. Drain and set aside to cool.

Peel the asparagus stems, discard the tough ends and chop into about 4 cm long pieces. Microwave about 3 minutes until soft. Set aside to cool. 

Cook the eggs for 6 minutes, let cool in cold water and peel.

Wash and slice the radishes.

Wash and dry the parsley. Chop it finely and mix with a little olive oil and black pepper into a purée.

Divide the small spelt on the plates. Top with salad leaves and asparagus. Sprinkle with some vinaigrette and parsley purée. Decorate with radish slices and place a soft- cooked egg in the middle. Sprinkle with some chopped basil.