Insalata di farro con carote, sedano, pomodorini colorati e olive


Cook the spelt in a pan with water, then drain and leave to cool.

Peel the carrots, cut them into thin sticks and place them in a bowl.
Clean and slice the celery and place it in the bowl with the carrots.
Add the quartered tomatoes and the Taggiasca olives after draining them from the oil.

Add the cooled spelt and Linea Minis to the other ingredients.
Dress with oil and salt and serve. You can add a little lemon juice to the oil to add a tangy flavour to the recipe.