250 g whole spelt and chickpeas
300 g peas
100 g fresh spinach
80 g burrata
50 g chopped onion
1 potato
salt, pepper and extra-virgin olive oil to taste
Soften the onion with a drizzle of oil in a saucepan, add the peas and the chopped potato and brown for 2 minutes. Add 700 ml of water and cook for 15 minutes.
Blend and add salt and pepper. Meanwhile, in a pan, cook the spinach with a drizzle of oil, salt and pepper. Then add the whole spelt and chickpeas and sauté for 1 minute.
Serve on the cream of peas, garnishing with a few strips of burrata. Have a taste. What’s the verdict?
