Cold Spelt And Artichoke Salad

Boil the lentils and spelt in salted water. Drain and let cool before putting everything in a large serving dish.

Add the green olives, the artichokes cut into small pieces, the onion cut into very thin slices and the shaved Pecorino cheese and plenty of extra virgin olive oil. Mix well and adjust salt, pepper to taste.

The spelt and artichoke salad is best served cold, so it should be stored in the refrigerator before serving.