Wheat grain salad with cheese
easy
75 mins
75 mins
Ingredients
- 150 g Wheat grains
- 1/2 l Vegetable broth (instant)
- 2 Eggs (size M)
- 100 g Lamb's lettuce
- 2 Carrots (about 100 g each)
- 1 medium yellow and red peppers (approx. 150 g each)
- 200 g Celery
- 1 collar Chives
- 1 small onion
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 3 TABLESPOONS Oil
- 1/2 package (75 g) Camembert with green peppercorns
Directions
- 1
Soak wheat grains in 1/2 litre of water overnight, drain. Bring the stock to the boil, add the wheat grains, cover and cook for about 1 hour. In the meantime, cook eggs in boiling water for about 9 minutes. Drain eggs, quench and peel. Clean, wash and drain lamb's lettuce. Clean and peel the carrots and slice them into fine strips with a kitchen slicer.
- 2
Wash, halve and clean the peppers. Cut into fine strips. Wash, clean and slice the celery finely. Wash chives, dab dry and cut into fine rolls. Peel and finely chop the onion. Cut eggs into slices and chop finely, except for 2 slices for garnishing. Season with vinegar, salt, pepper and sugar. Whip the oil drop by drop. Add chives, onion and eggs. Drain the wheat grains. Cut cheese into cubes. Mix the wheat grains with the carrots, peppers, celery, cheese and about 2/3 of the vinaigrette.
- 3
Whip the oil drop by drop. Add chives, onion and eggs. Drain the wheat grains. Cut cheese into cubes. Mix the wheat grains with the carrots, peppers, celery, cheese and about 2/3 of the vinaigrette. Season with salt and pepper. Arrange the salad on a plate. Spread lamb's lettuce on the salad, drizzle with the rest of the vinaigrette and garnish with the remaining slices of egg
- 4
Waiting time approx. 12 hours
Nutrition Facts
350 kcal
29 g
18 g
14 g
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