Spelt salad with cannellini beans

For 4 people

250 g of decorticated spelt
10 red tomatoes
1 zucchini
200 g of cooked white beans
100 g of pitted olives
6 basil leaves
salt and pepper
extra virgin olive oil

Soak the spelt for a few hours.
Drain and cook it with a little salt in about 500 ml of water for 25-30 minutes, until all of the water is absorbed.
Turn off and let it sit for 10 minutes.
Remove from the pan and season with a spoon of oil and allow it to cool.
Wash and cut the zucchini into cubes and cook quickly in a little oil.
Wash the tomatoes, cut in half and remove the seeds, then cut into cubes.
Into the blender put olives, basil, salt and 3 tablespoons olive oil.
Blend on pulses, the pesto should not be too creamy.
Combine all ingredients in a bowl, drizzle with basil and olive pesto, freshly ground pepper and stir to mix.
Add salt if needed.

Also great cold.