250g pearled spelt

200g smoked salmon

2 ripe but firm avocados

80g fresh baby spinach

For the beetroot hummus:

250g boiled chickpeas

100g cooked beetroot

1 tablespoon Tahini

2 tablespoons extra virgin olive oil

Balsamic Vinegar of Modena PGI

salt

lemon

Cook the spelt in slightly salted boiling water for 25 minutes, but anyway check the cooking time on the pack. Drain and set aside.

Meanwhile, prepare the hummus: blend the chickpea, add the diced beetroot and blend again.  Add extra virgin olive oil, tahini and two tablespoons of Balsamic Vinegar of Modena; adjust salt and mix well.

Cut the salmon into thin slices.

Peel the avocados, cut them in half, eliminate the seed and cut each half into thin slices.

Sprinkle with lemon juice and a pinch of salt.

Dress the spelt with oil and salt.

Assemble the bowl putting spelt, salmon, avocado and baby spinach.

Complete with the beetroot hummus and Balsamic Vinegar of Modena.

Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.