for 4 person

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

How it's done

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.

Show complete recipe