2 tablespoons (30 ml) sundried tomatoes, cut into pieces
1/4 cup (60 ml) fresh basil, minced
3 tablespoons (45 ml) pesto
Preparation
Soak the spelt for about 8 hours (do not reuse the soaking water). Bring to a boil in a large pot of salted boiling water for 30 to 35 minutes, until the spelt is cooked but still slightly firm. Drain and rinse with cold water; drain well.
Boil the broccoli florets and beans in a pot of boiling salted water until tender, then drain and rinse with cold water. Drain well.
Meanwhile, chop the red onion, basil, and sundried tomatoes. Place in a large salad bowl. Add the pesto.
Add the cooked and cooled spelt, beans, and broccoli florets to the bowl. Mix well.
