Red Pesto Spelt Salad

Place the spelt into a colander and rinse under cold, running water, then add to a pot with approximately 3 parts water for every 1 part of grain. Cook on high heat and bring to a boil. Once the water has started to boil, reduce the heat and simmer for about 30 – 45 minutes. The grain needs to be a little chewy in texture and not too tender. Once cooked, you need to drain the spelt and using a colander, rinse well under cold running water. Put the cooked grain in a large bowl, add a pinch of salt and add the SEGGIANO red pesto sauce

While your grain is cooking, you can prepare the vegetables. Start by washing and peeling your aubergine, then chop it into cubes. Peel your garlic clove and cut it in half then place in a frying pan with a small amount of olive oil and begin to gently fry. Once the garlic starts to sizzle, carefully add your cubes of aubergines and cook until soft, stirring continuously. Tear the basil into pieces with your hands (using a knife will turn it black) and add to the cooked aubergine, allowing the flavours to mingle as they cool

When all the ingredients have cooled to room temperature, you can mix the grain with the aubergine and basil, and finally garnish with a generous helping of freshly crushed almonds