Salad of grilled mini octopuses, bacon, soft wheat,

Ingredients for 2 servings:

• 1 cup wheat (soft wheat)
• 2 slices of ham (Serrano)
• 1 tbsp pine nuts
• 6 spring onions
• 2 tbsp olive oil
• 1 tbsp oil (argan oil)
• 1 tbsp oil (lemon oil)
• 1 tbsp vinegar (calamansi balm)
• Salt and pepper, white
• chili powder
• ½ kohlrabi
• ½ peach(s) (vineyard peaches)
• 1 tbsp oil (hazelnut oil)
• 12 squid(s) (mini octopus)
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

marinated spring onions, kohlrabi, pine nuts and vineyard peaches

Cook the soft wheat in salted water until al dente, then rinse in cold water and set aside. Remove as much of the fat as possible from the Serrano ham and roast the ham in the oven on a rack at 50-60°C – let it dry first. Roast the pine nuts without fat. Fry the white parts of the spring onions whole in 1 tablespoon of olive oil, pierce them a few times with a fork, and marinate them in the marinade made from argan oil, lime oil, calamansi balsamic, salt, pepper, and chili. Peel the kohlrabi, cut into thin slices, and cook in salted water until al dente. Slice the peaches and fry briefly in the hazelnut oil. Clean the squid and fry the entire tentacles briefly in 1 tablespoon of hot olive oil. To serve: Drain the kohlrabi, place 3 slices on each plate, and drizzle with the argan oil marinade. Arrange the remaining ingredients nicely and coat everything with the marinade.