John Myers
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Warm Einkorn Salad with Rose Petals
The perfect warm einkorn salad with rose petals recipe with a picture and simple step-by-step instructions.
For the warm einkorn mix
- 1 shot Olive oil
- 75 g Onions
- 2 Pc. Garlic cloves chopped
- 1 pinch Chilli flakes
- Sea-Salt
- 300 g Einkorn
- 2 tsp Rhubarb chutney
For the salad
- 75 ml Cream
- 50 ml Freshly squeezed lemon juice
- 1 tbsp Cane sugar
- Sea-Salt
- Black pepper from the mill
- 60 g Rocket
- Iceberg lettuce
- Romaine lettuce leaves
- 15 g Fresh dill
- 15 g Fresh smooth parsley
- 10 g Rose petals
- So that the rose petals develop their unique aroma and can transfer it to the other ingredients, the cooked einkorn should always be added warm to the salad. If the grains are cold, the rose petals develop a rather bitter taste, the salad becomes less sweet and does not smell as tempting. Einkorn comes from wild wheat, was cultivated in the Stone Age and tastes incredibly delicious. Since the grains are unpolished (the outer shell has not been removed), you have to cook for a long time, about 1 hour, in plenty of water and with the lid closed. So it’s best to prepare a larger amount of einkorn right away. It can easily be kept in the refrigerator for up to 5 days. Einkorn can also be baked in bread and served in muesli or as a side dish to fish or meat.
For the einkorn mix
- Heat the olive oil in a pan and fry the onions, garlic and chilli flakes until golden. Then add salt. Add cooked einkorn and continue frying for 5 minutes, until the kernels are light yellow. Add the rhubarb chutney to the pan and fry for a few minutes.
For the salad
- Mix the cream, lemon juice and cane sugar in a salad bowl. Season with sea salt and black pepper. Turn the rocket, other lettuce leaves, dill and parsley in the dressing. Fold the warm grains into the salad, sprinkle with rose petals and serve immediately.
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