Wheat salad with pepper cheese

Name: Wheat salad with pepper cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Wheat grains; 2 TEASPOONS Vegetable broth (instant); 2 Eggs; 2-3 (approx. 200 g) Carrots; 2 Peppers (e.g. red and yellow); 200 g Celery; 75-100 g Soft cheese with green pepper (e.g. Bonifaz); 75 g Lamb's lettuce; 1 small onion; 1 collar Chives; 3-4 Tbsp White wine vinegar; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 4-5 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Wheat grains
2 TEASPOONS Vegetable broth (instant)
2 Eggs
2-3 (approx. 200 g) Carrots
2 Peppers (e.g. red and yellow)
200 g Celery
75-100 g Soft cheese with green pepper (e.g. Bonifaz)
75 g Lamb's lettuce
1 small onion
1 collar Chives
3-4 Tbsp White wine vinegar
7-10 Tbsp salt, pepper, 1 pinch of sugar
4-5 Tbsp Oil

Directions

1
Rinse the wheat and soak in a good 3/8 l of water in the refrigerator overnight
2
Boil the wheat in the soaking water. Stir in stock, cover and cook over a mild heat for 35-40 minutes
3
Boil the eggs hard for about 10 minutes. Then quench and peel. Peel or clean and wash the vegetables. Cut carrots and peppers into fine strips and celery into slices. Dice cheese. Clean and wash lamb's lettuce
4
Let the wheat cool down. Cut 2 slices from one egg to garnish, chop the remaining eggs coarsely
5
Peel and finely chop the onion. Wash the chives and cut into small rolls. Mix vinegar, 4 tablespoons of water, salt, pepper and sugar. Whip the oil into the mixture. Fold in chives, onion and chopped eggs. Mix the prepared salad ingredients and marinade, let stand for a while
6
Arrange salad with egg slices