Tomato and Mozzarella Salad with Ebly

Summary

Ingredients

• 1 onion (s)
• 6 tablespoon olive oil
• 250 g Ebly, uncooked
• 600 ml vegetable stock
• 1 cucumber (s)
• 250 g cherry tomato (s)
• 250 g mozzarella
• 0.5 ½ bunch basil
• 3 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Braise the diced onion in a tablespoon of oil. Add the ebly and broth and cook for 10 minutes until the broth is soaked up.
2. Chop the vegetables and mozzarella, wash the basil and tear the leaves. Mix the vinegar and the remaining oil, season with salt and pepper. Add the basil.
3. Mix the mozzarella, cucumber and tomatoes with the lukewarm wheat. Pour the dressing over it and serve.