Bresaola rolls with herbed goat's cheese and spelt vegetable salad

Ingredients

For 1 serving

• Bresaola70 g
• Soft goat cheese40 g
• Chives3 g
• Farro55 g
• Cherry tomatoes100 g
• Cucumber80 g
• Arugula30 g
• Extra virgin olive oil10 g
• Lemon juice10 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of salted water to the boil and cook the spelt for 25 minutes, until tender but still al dente; drain, cool under cold water and leave to drip dry.
2. Meanwhile mix the goat's cheese with the chopped chives and pepper until creamy.
3. Spread a thin layer of cheese on each slice of bresaola and roll it up.
4. Wash the cherry tomatoes, cucumber and rocket; halve the tomatoes and cut the cucumber into dice of about 1 cm. Dress the spelt, tomatoes, cucumber and rocket with the oil, lemon juice and salt.
5. Serve the rolls on the spelt salad.