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🍽️ Crunchy Wheat Salad with Brussels Sprouts

489 kcal · 30 min · 4 servings

Ingredients

• 300 g fine wheat
• salt
• 60 g pine nuts
• 450 g Brussels sprouts
• 2 oranges
• 2 tbsp olive oil
• 2 tbsp walnut oil
• 4 tbsp vinegar
• pepper (from the mill)
• 1 pinch ground cumin

Instructions

1. 1. Cook the spelt kernels (Zartweizen) in plenty of salted water until they are still al dente. Follow the instructions on the package.
2. 2. Drain the kernels and rinse them under cold water.
3. 3. Let the kernels drain well.
4. 4. Toast the pine nuts in a pan without oil until golden brown.
5. 5. Remove the outer leaves from the Brussels sprouts.
6. 6. Cut the hard stem at the bottom of the Brussels sprouts in a cross shape.
7. 7. Boil the Brussels sprouts in salted water for approx. 8 minutes until al dente.
8. 8. Shock the Brussels sprouts immediately with cold water.
9. 9. Let the Brussels sprouts drain.
10. 10. Peel the oranges.
11. 11. Remove the orange segments.
12. 12. Squeeze the remaining pulp.
13. 13. Whisk the oil with the vinegar.
14. 14. Add the orange juice.
15. 15. Season with salt and pepper.
16. 16. Add cumin.
17. 17. Taste the dressing.
18. 18. Gently mix all salad ingredients in a bowl.
19. 19. Drizzle the salad with the dressing.
20. 20. Let the salad stand for approx. 10 minutes.
21. 21. Divide the salad onto plates.
22. 22. Serve the salad.

Nutrition per serving

• kcal: 489
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 58 g