PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 300 g spelt
• 6 marinated artichoke hearts
• 6 marinated sun-dried tomatoes
• ¼ cup pitted green olives
• Stefano extra virgin olive oil
• 2 tablespoons chives
• 2 tablespoons parsley
• 4 Bonconcini mozzarella balls
• Salt
• Pepper

PREPARATION:

1. Cook the spelt in a large amount of salted water, following the cooking time indicated on the packaging. Drain and let it cool.
2. Drain the artichoke hearts and dried tomatoes well.
3. Cut the artichoke hearts into quarters, the sun-dried tomatoes into strips, and chop the olives, chives, and parsley.
4. Plave everything in a salad bowl.
5. Add the spelt, mozzarella balls, oilive oil, salt and pepper.
6. Mix and marinate for 15 minutes in the fridge before serving.