Warm Salad with Spelt (Farro) and Corn

Ingredients:

Salad

• 1 and 1/2 cups farro (spelt – a type of wheat)
• 170 g cherry tomatoes, halved
• 1/2 cup apple cider vinegar
• 3 ears of corn
• 1 tbsp. vegetable oil
• 1/2 cup pitted olives, chopped
• 1/4 cup chopped pistachios
• 1 tbsp. thinly sliced ​​chives
• 2 tablespoons chopped basil

Salad dressing

• 1/4 cup olive oil
• Grated zest of 1 lemon, plus 3 tbsp. l. lemon juice
• 1 tbsp mustard
• 2 tbsp chopped shallots

Preparation:

1. Start by preparing the dressingIn a bowl, combine olive oil, lemon zest and juice, mustard, and shallot; season to taste with salt and pepper.
   
   For the saladIn a small bowl, combine cherry tomatoes with salt and pepper to taste.
2. Preheat the grill to high. Fill a large saucepan with 1.5 liters of water and add 1 tablespoon of salt and vinegar. Bring to a boil over high heat.
   
   Add the spelt and cook gently until al dente, 15 to 20 minutes. Drain. While the spelt is still warm, immediately toss it with about three-quarters of the dressing (set aside the rest to dress the salad later, if needed).
3. While the farro is cooking, brush the corn with vegetable oil. Season with salt and pepper. Grill over a hot grill, turning with tongs, for 10 minutes. Trim the kernels.
   
   Mix the farro with the corn kernels, tomatoes, olives, pistachios and onions, you can add in salad Arugula. Gently toss, add more dressing, and season with salt and pepper. Garnish with spelt and basil.