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I have to admit ... I'm not a huge fan of salads – if we're talking about lettuce, tomato or cucumber salad. However, if it's a warm, hearty salad with vegetables, grains and a delicious dressing, then I'm all in! The dressing for this salad contains maple syrup, which gives it a slightly sweet taste, while the mustard and vinegar give it a wonderful sharpness. Combined with sweet, roasted vegetables, this salad is perfect as we move from winter to spring.
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
How it's done
In a bowl, mix the vegetables with 2 tbsp of oil, season. Spread the vegetables on a baking tray lined with baking paper. Slice the garlic in half crosswise, brush the cut surfaces with the remainder of the oil and place back together. Wrap the garlic in foil, add to the tray of vegetables.
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow the vegetables to cool slightly.
Whisk the vinegar, oil, maple syrup and mustard seeds in a bowl, season.
Cover and simmer the durum wheat in boiling salted water over a low heat for approx. 10 mins. until soft, drain and add to the dressing along with the vegetables.
Mix the artichokes and rocket into the vegetables and durum wheat.
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