Emmer and feta salad

Ingredients for 4 servings:

• 100 g emmer, whole grains
• 250 ml vegetable stock
• 200 g leek, cleaned and weighed
• 35 g olives, black, without stones
• 200 g cucumber(s)
• 200 g bell pepper(s), yellow
• 200 g feta cheese
• 2 tbsp apple cider vinegar
• 30 ml rapeseed oil
• e.g. salt and pepper
• e.g. Paprika powder, hot
• e.g. parsley, flat

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 20 minutes

Soak the emmer in water overnight. The next day, drain and simmer in the vegetable stock for about 50 minutes. Gradually add a little water if necessary. Then drain and let cool. Slice the leek, halve and slice the cucumber, slice the olives, and finely dice the bell pepper. Dice the feta. Mix the vinegar, oil, and spices to make a dressing and mix everything together. Stir in chopped parsley, if desired. Tip: If you don’t like raw leeks, you can add the leek rings to the emmer in the pot during the last 3 to 5 minutes of cooking. Wheat flour works well instead of emmer, of course. Feta can be substituted with another cheese to taste.