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🍽️ Crunchy Wheat and Zucchini Salad

485 kcal · 30 min · 4 servings

Ingredients

• 2 Zucchini
• 1 Garlic clove
• 2 tbsp Balsamic vinegar
• 4 tbsp Olive oil
• Salt
• Pepper (from the mill)
• 1 pinch Chili powder
• 250 g Ebly (sun wheat)
• 0.5 Head lettuce
• 2 sprigs Basil
• 2 sprigs Parsley
• 1 Lemon (juice)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Wash the zucchini thoroughly.
3. 3. Slice the zucchini into 1.5 to 2 centimeter thick rounds.
4. 4. Peel the garlic clove.
5. 5. Press the garlic through a press into a small bowl.
6. 6. Add the balsamic vinegar and 3 tablespoons of oil.
7. 7. Stir the mixture well.
8. 8. Season the marinade with salt, pepper, and chili.
9. 9. Line a baking tray with baking paper.
10. 10. Distribute the zucchini slices evenly on the tray.
11. 11. Brush the slices with a little oil.
12. 12. Place the tray on the top rack in the oven.
13. 13. Roast the zucchini for about 15 minutes.
14. 14. Bring a pot of water (double the amount of wheat) to a boil and salt it.
15. 15. Cook the sun wheat for about 15 minutes until al dente.
16. 16. Drain the wheat.
17. 17. Let the wheat steam dry.
18. 18. Wash the salad greens thoroughly.
19. 19. Remove any tough stems or wilted leaves.
20. 20. Spin the salad dry.
21. 21. Tear the salad into bite-sized pieces.
22. 22. Rinse the basil and parsley briefly.
23. 23. Shake the herbs dry.
24. 24. Pluck the leaves off the stems.
25. 25. Mix the cooled wheat with lemon juice and the remaining oil.
26. 26. Season the wheat mixture with a little salt.
27. 27. Gently fold in the zucchini, herbs, and salad.
28. 28. Taste the finished salad one last time and adjust seasoning if needed.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 485
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 58 g