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Wheat salad

updated

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Ingredients for 4 servings:

  • 400 g Ebly
  • 100 g dried tomatoes
  • 200 g sheep’s cheese
  • 90 g pine nuts
  • 1 handful of fresh basil
  • 1 clove(s) garlic
  • some olive oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, quick and delicious

Prepare the wheat according to the package instructions. In the meantime, finely chop or pound the garlic, and finely chop the sun-dried tomatoes and feta cheese. Roast the pine nuts in a pan without oil. Be careful, this goes quite quickly, and the nuts can burn easily if you’re not careful. Tear or finely chop the basil. Once the wheat is cooked, drain it and add it to a bowl with the remaining ingredients. Mix in a good olive oil, if desired, and season with salt and pepper. This salad is always a hit as a main course for dinner or as a side dish for a barbecue. I like it best when it’s still lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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