Wheat Zucchini Salad
Ingredients
- Ingredients
- 2 Zucchini
- 1 garlic clove
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- salt
- peppers
- 1 pinch Chili powder
- 250 grams Ebly (sun wheat)
- ½ Lettuce
- 2 sprigs Basil
- 2 sprigs parsley
- 1 lemon (juiced)
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Rinse the zucchini and cut into 1.5-2 cm (approximately 1/2 - 3/4 inch) thick slices. Peel the garlic and press through the press in a bowl. Add the balsamic vinegar and 3 tablespoons of oil and stir. Season with salt, pepper and chile powder. Arrange the zucchini slices on a lined baking sheet and brush with a little oil. Move to the upper rack in the oven and cook for about 15 minutes.
Cook the sun wheat in twice the amount of salted water until al dente for about 15 minutes. Then drain and let evaporate.
Rinse the lettuce, trim, spin dry and pluck into small pieces. Rinse the basil and the parsley, shake dry and pluck off the leaves.
Mix the wheat with lemon juice and the remaining oil and season with a little salt. Stir in the zucchini, herbs and lettuce, season to taste and serve.
