Mediterranean spelt salad with artichokes and mushrooms Spelt (40 g) Artichokes, preserved in oil (80 g) Carrot (1 medium), chopped Cherry tomatoes (150 g) Olives (20 g) Olive oil (12 g, 1 tbsp) Salt and pepper Mushrooms (150 g) Garlic (1 clove) Parsley Boil the spelt in salted water until cooked. Drain and place it in a bowl. Add the artichokes, carrot, tomatoes, and olives. Season with oil, salt and pepper, and additional herbs, if
