Lukewarm Mediterranean salad

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Ingredients for cooking

150 g tender wheat, Ebly wheat
.7 dl vegetable stock
400 g scallops, frozen
150 g celery stalks, cut into approx. 1 cm cubes
250 g fennel, in slices
1 tsp lemon juice
3 tbsp olive oil
Spread out tender wheat (Ebly) in glass dish. Pour in vegetable stock and mix evenly. Place frozen scallops on top. Mix the vegetables, lemon juice and olive oil together, place on top of the scallops. Put the glass dish in the cold cooking space. Cook. In the meantime, make up the dressing.
Hot air + steaming 180°C for 15 Mins | PowerPlus level 3

Salad dressing with raw ingredients

4 tbsp balsamic vinegar, white
½ lemon, juice
1 tsp sugar
4 tbsp olive oil
1 shallot, cut into fine rings
1 clove of garlic, finely chopped
½ bunch of parsley, flat, coarsely chopped
200 g cherry tomatoes, halved
Salt and pepper
Mix the dressing and raw ingredients together. Add the hot cooked ingredients. Mix together. Serve lukewarm.


Bulgur may be substituted for tender wheat (Ebly).

Hardened glass dish

Quantity Ingredient
4 tbsp balsamic vinegar
200 g cherry tomatoes
1 tsp lemon juice
150 g celery stalks
½ lemon
150 g tender wheat
1 tsp sugar
400 g scallops
7 tbsp olive oil
250 g fennel
1 shallot
½ bunch of parsley
.7 dl vegetable stock
Salt and pepper
1 clove of garlic

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