Autumn vegetable Ebly wheat salad with cranberries

Autumn vegetable Ebly wheat salad with cranberries

Total: 25 min. | Active: 25 min.
vegetarian
Nutritional value / person: 377 kcal
, Fat: 12 g
, Carbohydrate: 58 g
, Protein: 9 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Mustard dressing

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

Ebly wheat

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

Autumn vegetables

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

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Mustard dressing

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

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.

How-tos

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