SPELT BUDDHA BOWL WITH VEGETABLES

Recipe Method

1. Peel and chop the onion. Cook it gently in 1 tablespoon of olive oil.
2. Add the spelt, stir, and coat it with the olive oil.
3. Pour in half the boiling water (salted with coarse salt), stir, and simmer on low heat for 20 minutes.
4. When the water has evaporated, add the remaining water and cook for another 15 minutes on low heat.
5. Wash all the vegetables. Cut the courgette into strips, the aubergine into cubes, and the red pepper into small cubes.
6. Fry the courgette strips and aubergine cubes in a little olive oil until browned. Add pepper and set aside.
7. Sauté the red pepper cubes in the same pan for a few minutes.
8. Add the cooked aubergine cubes to the pan with the spelt and mix.
9. Toast the pine nuts in a dry pan, then remove.
10. Wash and dry the rocket.
11. Cut the Caprice des Dieux cheese into thin slices.
12. Roll up the courgette strips. Place a base of spelt with aubergine cubes on a deep plate.
13. Add courgette rolls, red pepper cubes, toasted pine nuts, slices of cheese, and rocket leaves on top. Enjoy!