Ingredients for 4 people
250g spelt
2 bunches of asparagus
80g pancetta cubes
200g halloumi
1 kombu algae
EVO oil
Preparation
Soak the spelt in fresh water for 8h, then drain and wash with clean water. Add to boiling water with the piece of kombu and gently cook for 45-50 minutes (remove the kombu before mixing with other ingredients)
In a separate pan, cook the pancetta and remove the excessive fat with a paper foil. Chop the asparagus and the halloumi, cook separately until tender and soft - add a drizzle of EVO oil and a pinch of salt to the asparagus.
Once all the ingredients are ready, mix well together and warm up on low heat before serving.
