Summary

Ingredients

• 80 g reen spelled
• Salt water
• 0.5 ½ onion (s), red
• 1 spring onion (s)
• 0.5 ½ lemon (n)
• 1 tablespoon spice mixture (Zatar spice mixture) or dried oregano
• 80 g feta cheese, liht
• 1 tablespoon mint, fresh
• 0.5 ½ pomegranate
• 1 red pepper (s)
• sea-salt
• 1 teaspoon olive oil, extra virgin

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Instructions

1. Bring water to a boil in a large saucepan with 1 teaspoon salt. Add the green spelled and cook for about 10 minutes. Then switch off the stove and let the green spelled swell for another 20 minutes with the lid closed.
2. In the meantime, wash the peppers, remove the seeds and the separating layers and cut the peppers into small cubes. Peel the red onion and cut into fine cubes. Wash the spring onions as well, cut off the roots and cut the stems into fine rings. Roughly chop the mint leaves.
3. Halve the pomegranate widthways. Hold the stone side over a bowl and tap the pomegranate with the back of a spoon so that the stones loosen and fall into the bowl.
4. For the dressing, squeeze the lemon and rasp the zest with a zest zipper. Mix with a pinch of salt, the spice mixture and the olive oil in a small bowl.
5. Mix the green spelled with the bell pepper, spring onion, pomegranate seeds and the dressing. Divide the salad on 2 plates, crumble the feta cheese over it and serve sprinkled with the mint.
6. 587 Kcal per serving