Refreshing Ebly Salad

Ingredients for 6 servings:

• 250 g wheat (soft wheat, Ebly)
• 1 cucumber(s)
• 4 large apples
• 4 sprigs of peppermint
• 200 g natural yogurt
• 100 ml lemon juice
• 1 tbsp vinegar (apple cider vinegar)
• 1 tsp curry powder, mild
• Vegetable broth, granulated
• 1 ½ tsp cane sugar
• Tabasco
• pepper

Instructions

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

Soft wheat with cucumber, apple and peppermint

The quantities are sufficient for a large bowl of salad, suitable for a barbecue, for example. Cook the soft wheat flour in vegetable stock according to the package instructions, drain if necessary, and let cool. For the sauce, mix the yogurt with lemon juice, vinegar, and sugar, then season with the granulated vegetable stock, pepper, and curry powder. Pour the sauce over the cooled soft wheat flour and mix well. Wash the cucumber and apples and cut into fine cubes. Stir into the soft wheat flour. Wash, dry, and finely chop the peppermint. Stir in the mixture. Now it’s time to season: Since tastes vary, I don’t specify fixed quantities. The salad probably needs more granulated vegetable stock, and it definitely needs some spiciness: I season each dish with a generous dash of Tabasco and then add freshly ground black pepper. If the salad is still missing something, it could probably use more lemon juice. The salad will be even more complete if you let it sit in the refrigerator for a few hours—but it’s not absolutely necessary. If you let it sit longer, it might need more dressing—in which case, simply add more yogurt and season accordingly. If you like, you can garnish the salad bowl with cucumber slices and a few peppermint leaves.