Salad rolls with mustard sauce

Ingredients for 4 servings:

• 50 g barley, groats or meal, other grains are also fine
• 100 ml water
• 2 small carrots
• 1 tsp turmeric
• 10 dates
• 200 g crème fraîche
• 1 red bell pepper(s)
• 4 spring onions
• 4 leaves lettuce, large
• 1 orange(s)
• 200 g cream
• 2 tbsp mustard
• 1 egg yolk
• Pepper, from the mill
• 1 pinch(s) of anise powder

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Peel and finely dice the carrots. Boil the barley groats with turmeric and the diced carrots in 100 ml of water, let it swell for 20 minutes. Pit and finely chop the dates. Let the barley groats cool, then mix with the crème fraîche and dates. Season with anise and pepper. Wash and dry the lettuce leaves. Spread the leaves out. Spread two spoonfuls of the filling on each leaf. Roll up the lettuce leaves and carefully slice them. Arrange the rolls on a platter. Peel and wash the bell peppers and cut into small cubes. Peel and dice the onion. Peel and slice the oranges, remove the segments, and cut them into small pieces. Sprinkle all the cubes between the lettuce rolls. Bring the heavy cream to a boil, stir in the egg yolk and mustard, and cook the sauce over medium heat until creamy. Serve the sauce with the lettuce rolls.