Spelt with zucchini and caramelized fennel

Ingredients for 2 servings:

• 2 bags of spelt rice
• 1 bulb(s) of fennel
• 1 zucchini
• 3 tsp agave syrup
• 2 tsp olive oil
• 2 pinches of salt
• Sea salt, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

suitable for very strict low-histamine diets (Phase 1), vegan

Prepare the spelt rice according to the package instructions. Cut the zucchini into small cubes or sticks, and the fennel into small sticks. Heat 1 teaspoon of olive oil in a pan and fry the zucchini until brisket cooked, seasoning generously with salt occasionally. Remove the zucchini. Add 1 teaspoon of olive oil to the pan and then add the fennel. Fry this briskly for a few minutes, season with salt, then push it together in a corner of the pan, drizzle with the agave syrup, and let it caramelize for 1 minute. Add to the zucchini and garnish on top of the spelt. Season generously with freshly ground sea salt. This recipe is histamine-free, salicylate-free, and suitable for WW.