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Ingredients
Kamut Wheat and Cheese Balls with Strawberry Salsa
- For the meatballs
- 30 grams Kamut
- 150 grams Goat cheese
- 2 sprigs mint
- salt
- freshly ground peppers
- lemon juice
- For the salsa
- 250 grams Strawberries
- 1 shallot
- 2 Tbsps olive oil
- 1 tsp sugar
- 1 Tbsp lemon juice
- 1 Tbsp Raspberry vinegar
- Also
- 1 tsp Red pepper flakes
- 4 small red chili peppers
For the balls, rinse the kamut wheat and simmer with two parts of water for about 30 minutes. Strain and add the kamut wheat with the cheese into a bowl. Rinse the mint, shake dry, pluck off the leaves, and chop (keep aside a few leaves for garnish). Add the mint to the kamut wheat and season with salt, pepper and a dash of lemon.
For the salsa, rinse, trim and cut the strawberries into small dices. Peel the shallots, chop finely and saute in a pan with hot oil until translucent. Add the strawberries and sprinkle the sugar over it. Pour in the lime juice and raspberry vinegar. Season with salt and pepper, bring to a boil briefly, pour into jars, and let cool.
Make small balls from the kamut wheat mixture, place over the salsa, and sprinkle with red pepper flakes. Garnish to taste with mint leaves and a red chili pepper.