Summary

Ingredients

• 125 g tender wheat (Ebly)
• Salt water
• 1 tablespoon clarified butter or oil, approx.
• 125 g asparaus, reen
• 125 g suar snap peas
• 2 spring onion (s), the white it
• 100 g feta cheese, can be omitted

For the dressing:

• 3 tablespoon walnut oil, approx.
• 5 tablespoon white wine vinegar (Condimento Bianco), approx.
• Salt and pepper, more colorful from the mill
• some sugar or maple syrup
• some mint or parsley, fresh, possibly

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Instructions

1. Boil the Ebly in salted water according to the instructions on the packet and let it cool down.
2. Meanwhile, wash and clean the vegetables. Cut the light-colored parts of the spring onions into thin rings, the asparagus and snow peas into bite-sized pieces.
3. Some fat, e.g., clarified butter or oil, heat in a pan. Fry the asparagus pieces in it for approx. 3 - 4 minutes, then add the snow peas and steam until the desired firmness is reached. Do not set the heat too high so that the vegetables do not turn too brown and stir frequently. If necessary, add a little water, which should have boiled off at the end of the cooking time.
4. Put the vegetables on a plate and let cool.
5. Mix the spring onions and vegetables in a bowl with the dressing. If available, chop a few leaves of mint or parsley and add.
6. Mix in the Ebly and finally the diced feta and let it steep. Season to taste before serving.
7. If you are in a hurry, use the cooked ingredients warm, then mix in the feta or pour over it and serve lukewarm.
8. For vegans, fry with oil and omit the feta.