• 240 g of spelt
  • 250 g of prawns
  • 240 g of fresh orange juice
  • 200 g of shelled walnuts
  • 100 g of beans

Spelt salad is an ideal dish for summer picnics and outdoor lunches. Blastchilling the just-cooked ingredients instantly stops the cooking processs, maintaining the taste and nutrients of the ingredients as well as the crispness of the beans. It can be preserved in the fridge for several days.


Rinse the spelt thoroughly and cook according to the instructions described on the packaging.
Pre-cool the LIFE blast chiller to -10°C

When cooked drain the spelt, spread it uniformly on a stainless steel ½ tray and start the program BLASTCHILLING>RICE>BOLIED RICE
Boil the beans and the prawns, and blast chill with the spelt. You should always put the tray containing the warmer food in the higher part of the blast chiller.

Pour the orange juice into a saucepan and make a 2/3 reduction, until it becomes glazed.
Cut the last few beans and chop the walnuts.

Mix all the ingredients with a drop of extra virgin olive oil and fill glasses with the spelt salad, prawns and beans