Farro salad, vegetables and eggs

08362 FARRO SALAD, vegetables and eggs INGREDIENTS 4 PEOPLE 200 g spelt, 5 tablespoons extra virgin olive oil, 2 eggs, 2 lemons, 1 yellow bell pepper, 3 tomatoes, Zucchini perini sodi 2, 1 cucumber, 2 stalks of celery green, 10 basil leaves, sprinkled with pepper, 4 2, 5 tablespoons of coarse salt, fine salt.

Preparation: 25 minutes cooking time: 68 minutes-12-hour Soak-Rinse PROCEDURE Easy spelt in cold water, drain and pour it into a container of ceramic or steel, cover with water, let it soak 12 hours, rinse and drain it then put it in a pot, cover with water, bring to a boil, lower the heat to low and cook for 60 minutes, salt with 2 tablespoons coarse salt almost at the end of cooking.

Drain and place in a salad bowl.

Season immediately with oil, pepper and lemon juice.

Wash the peppers, cut into strips and shake out seeds and filaments cut squares of 1 cm per side.

Check and wash tomatoes, Zucchini and cucumber.

Peel the cucumber, cut into 1 cm cubes, place them in a colander with salt up, let rest 2 minutes rinse dry with kitchen paper.

2 tomatoes cut into slices 5 mm round thick, diced zucchini 1 cm's side and the third diced tomato.

Delete the basal part lasts and lateral filaments of celery stalks and cut them into chunks of 1 cm.

Clean with damp paper towels the basil leaves.

Bring to a boil in a saucepan of salted water with half a tablespoon of salt and the 8 firm, raffreddatele eggs under running water, Peel and cut them into slices 5 mm thick.

United in spelt Salad Bowl 3 finely chopped basil leaves, scratched over the rind of a lemon, add cubes of pepper, courgette, cucumber, tomatoes and celery.

Stir gently.

Pour in the center of a large serving platter spelt seasoned forming a hillock.

Arranged around a sliced tomato and eggs alternately.

Decorated with basil leaves and with a spiral of lemon peel.