Spelt and zucchini with garlic, olives, and parsley Spelt (40 g) Zucchini (300 g) Garlic (1 clove) Cut cherry tomatoes (100 g) Olives (25 g) Parsley Olive oil (12 mL, 1 tbsp) Salt Boil the spelt in salted water. Drain and set it aside. In a separate pan, boil the zucchini with the garlic, cherry tomatoes, and olives. When the zucchini is tender, drain the water, stir in the parsley, the cooked rice, and the olive oil. Let it rest for 2 to 3 minutes before serving. Side dish: green leafy vegetables (e.g., Swiss chard), boiled and seasoned with oil and lemon (200 g)
