Fruity salad with Ebly

Ingredients for 2 servings:

• 125 g soft wheat (Ebly)
• 1 large persimmon or Sharon fruit
• 3 tbsp, heaped pomegranate seeds
• 2 tbsp pine nuts, optional
• 1 handful of arugula, approx. 60 g
• 2 stalk(s) spring onions, the white part
• 2 tbsp hazelnut oil or walnut oil
• 5 tbsp white seasoning
• some salt
• some pepper, freshly ground
• 1 shallot(s) or 2

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Toast the pine nuts in a dry pan until light brown and let cool. Prepare the wheat according to the package instructions and let cool. Dice the shallots or slice them into thin rings. Mix the oil and vinegar with a good pinch of salt and pepper in a shaker. Add the shallots and let it steep. Sort the arugula, wash it, dry it thoroughly or spin it dry, and shred the leaves. Peel and dice the persimmons, and slice the white parts of the spring onions into rings. Mix all ingredients well with the dressing and season to taste before serving. For non-vegans, feta is a good addition to this salad. Dice about 100g and mix in or crumble it over the salad.