Ebly salad with cheese and dates

Ingredients for 8 servings:

• 250 g soft wheat, e.g. Ebly
• 125 g cherry tomatoes
• 1 cucumber(s)
• 1 bell pepper(s), red
• ½ bunch of spring onions
• 100g Cheddar
• 1 clove(s) garlic
• chili flakes
• olive oil
• 2 tbsp lime juice
• ½ tsp rosemary
• 1 pinch(s) of sugar
• salt and pepper
• 150 ml beef broth or vegetable broth
• 1 handful of dates, pitted

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 32 minutes

Cook the Ebly according to the instructions and let it cool. Bring the stock to a boil briefly. In the meantime, cut the vegetables into bite-sized cubes. Cut the Cheddar cheese into small cubes (the older the better). Finely chop the garlic, sprinkle with a small pinch of salt, and continue chopping. This will release more flavor from the garlic and make it easier to chop. Or simply press it through a garlic press. Once the Ebly has cooled, pour the still-warm stock over it and stir briefly. Over time, the salad will absorb all of the stock. Mix everything together and season with rosemary, chili, sugar, and perhaps a little more salt and pepper. Finally, quarter, halve, or ring the dates as desired, fold them in, and let the salad marinate for at least two hours. This salad goes well with a barbecue. Tip: You could use goat cheese instead of the Cheddar if you like.