Salad with asparagus, peas, feta and spelt

Ingredients for 2 servings:

• 75 g spelt
• 500 ml vegetable stock
• 100 g feta cheese
• 1 tbsp mint, chopped
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 clove(s) garlic
• some oil for frying
• 200 g asparagus, green
• 100 g sugar snap peas
• 100 g peas, frozen
• 1 spring onion(s)
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Rinse the spelt in a sieve and drain. Bring the vegetable stock to a boil and add the spelt. Bring to a boil once, then reduce the heat to low and simmer for about 30 minutes, until the spelt is cooked through but still firm to the bite. Drain well, and let cool. Meanwhile, place the feta cheese in a bowl. Add the chopped mint, lemon juice, 2 tablespoons of olive oil, and pepper, and press in the garlic. Mash with a fork, mixing well. Add the cooled spelt and mix with the feta mixture. Wash the asparagus, peel the bottom third, and remove any woody ends. Wash and trim the snow peas, then cut diagonally into 2-3 pieces, depending on their size. Heat a little oil in a pan and sauté the asparagus. Add about 50 ml of water, cover, and cook until al dente. Towards the end of the cooking time, add the snow peas and cook until crisp. Allow any remaining moisture to evaporate with the lid open. Let the asparagus and snow peas cool on a plate. Blanch the peas in boiling salted water for about 1-2 minutes. Drain in a sieve and rinse well with cold water to keep them firm and green. Trim and thinly slice the spring onions. Toss the cooled vegetables and the spelt and feta mixture with 2 tablespoons of olive oil. Serve on their own or as a side dish.