Emmer Salad with Bacon
Ingredients
- Ingredients
- 500 milliliters Vegetable broth
- 250 grams Emmer wheat
- 2 Bell pepper (Red and yellow)
- 4 scallions
- 1 handful Fresh herbs (cilantro, parsley and thyme)
- 2 Tbsps lemon juice
- 2 Tbsps balsamic vinegar
- 5 Tbsps Canola oil
- 1 pinch sugar
- salt
- freshly ground peppers
- 6 slices Bacon
- 1 Red onion
Preparation steps
Bring vegetable broth in a pot to a boil, gradually add emmer wheat and simmer on low heat for about 45 minutes, stirring occasionally.
Rinse and halve bell peppers, remove seeds and ribs and dice. Rinse and dry scallions, cut into rings. Rinse and shake dry herbs, pluck off leaves. Set aside some cilantro leaves for garnishing and chop the rest of herbs.
Whisk lemon juice with vinegar, 4 tablespoons of oil and season with sugar, salt and pepper.
Cut bacon into pieces. Peel onion and dice finely. Heat remaining oil in a pan and saute onion and bacon until golden brown. Place emmer wheat into a bowl (drain if necessary) and combine with prepared vegetables, bacon and herbs. Toss with the dressing. Season to taste and serve warm garnished with cilantro leaves.
