Italian Ebly pot

Ingredients for 2 servings:

• 2 tsp salt
• 1 tsp Italian herbs
• 120 g soft wheat (Ebly)
• 3 tomatoes
• ½ zucchini
• 150g mozzarella
• Pepper, coarsely ground
• Basil or thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

fast, easy and healthy

Bring about 2 liters of water to a boil in a pot. Add salt, herbs, and the wheat (Ebly) and simmer over medium heat for about 10 minutes, until the desired bite is reached. Meanwhile, dice the tomato and coarsely grate the zucchini. Drain the soft wheat through a sieve and return it to the dry pot. Stir in the vegetables and let it simmer in the warm wheat for 2 minutes (do not turn the heat back on, or the wheat will stick). Dice the mozzarella. Place the wheat and vegetable mixture on plates and scatter the cheese cubes on top. Garnish with a basil leaf or a sprig of thyme and coarsely grind pepper over it. P.S. If you make more, you can use the leftovers cold with vinegar and oil to make a delicious salad.