Pearled Spelt with Brigante Cheese
INGREDIENTS (serves 4):
400g/14oz pearled spelt
1 bell pepper
Salt to taste
100g/3.5oz Pecorino Brigante
6 teaspoons of extra virgin olive oil
2 sprigs of thyme
Rinse the spelt well, cook in boiling water for around 15 minutes, then drain.
Chop the eggplant, zucchini and bell pepper into cubes.
Sauté the cubed vegetables, the extra virgin olive oil and the spelt in a skillet for 5 minutes.
When cooked through, add the cubed Brigante cheese.
Dish up and garnish with thyme leaves.