Ebly salad with green asparagus, snow peas and feta

Ingredients for 2 servings:

• 125 g soft wheat (Ebly)
• salt water
• 1 tbsp clarified butter or oil, approx.
• 125 g asparagus, green
• 125 g sugar snap peas
• 2 stalk(s) spring onions, the white part
• 100 g feta cheese, can be omitted
• 3 tbsp walnut oil, approx.
• 5 tbsp white wine vinegar (Condimento Bianco), approx.
• Salt and pepper, colorful from the mill
• some sugar or maple syrup
• some mint or parsley, fresh, possibly

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

vegetarian, vegan possible

Cook the Ebly in salted water according to the package instructions and let cool. Meanwhile, wash and trim the vegetables. Cut the lighter parts of the spring onions into thin rings, and cut the asparagus and snow peas into bite-sized pieces. Heat a little fat, such as clarified butter or oil, in a pan. Sauté the asparagus for about 3-4 minutes, then add the snow peas and sauté until tender. Do not overheat the heat so the vegetables do not overbrown, and stir frequently. Add a little water if necessary; this should evaporate by the end of cooking. Transfer the vegetables to a plate and let cool. In a bowl, toss the spring onions and vegetables with the dressing. If using, chop a few mint or parsley leaves and add. Mix in the Ebly and finally the feta cubes and let it marinate well. Season to taste before serving. If you’re in a hurry, use the cooked ingredients warm, stir in the feta last or top with it and serve lukewarm. For vegans, fry in oil and omit the feta.