Whole wheat salad with shrimp

Ingredients:

• 1 cup spelt
• 0.7 kg fresh shrimp, deveined, thoroughly washed and dried
• 0.5 cups olive oil
• Juice of half a lime
• 2 tbsp chopped mint
• Juice of half a lemon
• 1 can (425g) white beans, rinsed thoroughly
• 1 bunch watercress, tough stems trimmed

Preparation:

1. Soak the spelt in warm water for about 20 minutes. Drain and rinse thoroughly. Fill a medium saucepan with enough water to cover the spelt by 2 cm. Cover and bring to a boil, then reduce the heat to a simmer. Add a pinch of salt and cook for about 30 minutes. The spelt should be soft but still slightly chewy. Drain, then transfer the spelt to a bowl and toss with 2 tablespoons of olive oil.
2. Preheat oven to grill mode.
3. Toss the shrimp with 2 tablespoons of olive oil, salt, pepper, and lime juice. Spread them in an even layer on a baking sheet and roast for 10 minutes, stirring halfway through. Let cool slightly.
4. Prepare the salad dressingIn a small jar, combine the remaining 1/4 cup olive oil, mint, lemon juice, and some salt and pepper. Cover and shake to combine.
5. In a large bowl, combine the spelt, beans, and watercress with half the dressing. Season with salt and pepper to taste. To serve, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing in a separate bowl.