Emmer salad with Welsh onions, blueberries, peaches and cheese


Serves 4

  • 240 g pearled emmer
  • 100 g blueberries
  • 2 peaches
  • 2 Welsh onions
  • 100 g Bleu d’Avergne PDO cheese (or gorgonzola)
  • 70 g rocket
  • 1 lemon
  • 2 tbsp mustard
  • 2 tbsp mixed flower honey
  • extra virgin olive oil
  • salt and pepper


Cook the emmer in salted water for around 20 minutes, drain and set aside. Chop the Welsh onions and fry in a frying pan with 2 tablespoons of oil, salt and pepper. Add the peaches in small pieces, pan-fry for a few seconds and allow to cool.

Prepare a citronette dressing by emulsifying 60 ml of oil, the juice of the lemon, the mustard and honey, then season with salt and pepper to taste. Pour the emmer into a salad bowl with the blueberries, rocket, the peaches with the spring onions and the lemon dressing. 
Mix well and serve with the cheese, cut into small pieces.

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