320 g of Colfiorito® Pearled Spelled
200 g of Colfiorito® chickpeas
500 g of Norwegian salmon
4g fresco Ginger
5 g of rice vinegar
30 g of soy sauce
Juice of 1/2 lemon
2 Avocado (500 g)
4 carrots (350 g)
300 gr red cabbage
Chives to taste
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Take the hulled Colfiorito® chickpeas and rinse them under abundant boiling water. Meanwhile, pour cold water (or vegetable broth) into a saucepan and bring it to a boil. Adjust sales, pour the chickpeas and lower the heat. After about 50 minutes, repeat the same operations for the farro and cook for about 40 minutes.
Cut the salmon into cubes, transfer it to a bowl and start flavoring it with the salt, the zest of half a lemon, the rice vinegar, the finely chopped chives and the soy sauce. Then wash the ginger, remove the outer peel and grate it in a container until you get a pulp. Once ready, sift it and use the juice obtained as a final touch to flavor the salmon. If you like, you can leave it to rest for 20/30 minutes in the fridge. Then cut the avocado, carrot and red cabbage into slices and more or less regular.
Combine all the ingredients in a bowl and serve cold.
Enjoy your meal!
