Lukewarm Mediterranean salad
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. | |
Tips
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 |
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
Your review
You have to log in to submit a review. Login