Wheat watercress salad with goat cheese
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 100 g Wheat grains
- 1/2 l Vegetable broth
- 7-10 Tbsp (Instant)
- 1 collar Watercress
- 4 Tomatoes
- 100 g white mushrooms
- 2-3 Garlic cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp Lemon Pepper
- 4 TABLESPOONS White wine vinegar
- 4 TABLESPOONS Olive oil
- 200 g Goat cheese
Directions
- 1
Soak wheat grains overnight. Pour off on a sieve and cook in the boiling vegetable stock for about 45 minutes. Clean and wash the watercress and remove the leaves. Wash the tomatoes and cut out the stem.
- 2
Cut the tomatoes into slices. Clean, wash and quarter the mushrooms. Peel garlic and press it through a garlic press or chop it finely. Mix garlic, salt, pepper and vinegar. Whip the oil into it.
- 3
Drain the wheat grains. Mix the salad ingredients with the marinade. Cut cheese into slices. Arrange salad and cheese on a plate.
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