Autumn vegetable Ebly wheat salad with cranberries

Autumn vegetable Ebly wheat salad with cranberries

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 377 kcal
, Fat: 12 g
, Carbohydrate: 58 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ebly wheat

200g pre-cooked durum wheat (Ebly®)
salted water, boiling

Autumn vegetables

a little olive oil
1 shallot, sliced
100g Brussels sprouts, quartered
100g washed, prepared kale
2tbsp liquid honey
3tbsp vegetable bouillon
75g dried cranberries

Mustard dressing

½tbsp coarse-grain mustard
1 organic lemon, use ½ grated zest and 1 tbsp of juice
3tbsp rapeseed oil
2tbsp vegetable bouillon
2tbsp chervil, roughly torn
salt and pepper to taste
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How it's done

Ebly wheat

Prepare the Ebly wheat according to the packet instructions, drain and leave to cool, then mix with the dressing.

Autumn vegetables

Heat the oil in the same pan, add the shallot and Brussels sprouts and stir-fry for approx. 2 mins. Add the curly kale and continue stir-frying for approx. 1 min. Add the honey and stock, simmer for approx. 2 mins. Add the autumn vegetables and cranberries to the Ebly wheat and mix.

Mustard dressing

In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.

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