Salad with emmer (two-grain)

Ingredients for 6 servings:

• 200 g wheat (emmer, Triticum dicoccon), also spelt
• 400 ml water or vegetable stock
• 2 red bell peppers
• 4 tomatoes
• 1 cucumber(s)
• 60 g olives, pitted
• 250 g sheep’s cheese
• 1 shallot(s)
• 1 clove(s) garlic
• 6 sprigs basil
• 3 tbsp balsamic vinegar, white
• 5 tbsp pumpkin seed oil
• 1 tsp porcini mushrooms, dried, powdered
• Salt
• pepper
• Sugar

Instructions

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

a salad with a largely forgotten grain

Briefly boil the emmer in water or vegetable stock, then simmer over medium heat for about 30 minutes. Peel and dice the shallot and garlic clove. Wash and trim the bell pepper and cut into thin strips. Wash and cut the tomato into eighths. Peel and dice the cucumber. Dice the feta cheese. Place everything in a bowl and mix in the olives. For the dressing, whisk the balsamic vinegar with the porcini mushroom powder, salt, pepper, and sugar. Season to taste, then add the pumpkin seed oil and whisk again. Add the slightly cooled emmer to the vegetables, mix everything together, and fold in the dressing. Wash the basil, pluck the leaves from the stems, and toss them into the salad. Caution: Emmer absorbs a lot of the dressing. If the salad is left to stand for longer, prepare another batch of dressing if necessary.