Bean Salad with Spelt and Vegetables

Cook spelt for 45 minutes in salted water. Blanch broad beans for about 12 minutes in boiling salted water. Peel onion and dice. Heat oil in a pan and saute peas and onion for about 8 minutes. Rinse, peel and cut zucchini lengthwise into thin slices.

Put some oil on a grill pan and grill zucchini slices until crispy. Cut grilled zucchini slices into thin strips. Whisk oil and lemon juice, season with salt. Rinse and shake dry basil, pluck off leaves (set some aside for garnishing) adn chop. Add to the dressing and whisk until creamy. 

Blanch tomatoes in hot water for a few minutes, drain and rinse in cold water, peel. Halve and remove seeds, cut into cubes (set some aside for garnishing). Drain spelt and place on a kitchen towel, let cool slightly.

Drain beans, combine with peas and onion. Combine with spelt, tomatoes, cheese and herb dressing. If necessary, season with a little salt.