A plateful of the most beautiful aromas: fruity and tart barberry and blood oranges, mild green core, slightly bitter chicory and wafer-thin fresh fennel. Perfectly!
Ingredients for 4 servings
• 10 g Sep. Barberries, (in Turkish or Persian vegetable shops, failing that, cranberries)
• 120 g unripe spelt grains salt 1 chicory, (about 180 g)
• 1 yellow pepper, (about 260 g)
• 1 fennel with green (about 400 g)
• 2 blood oranges, (approx. 180 g)
• 1 red chilli
• 2 tablespoons white wine vinegar, (z. B. Chardonnay vinegar)
• 6 tbsp. Walnut oil
• 4 sprigs dill
• Pepper
Addition: freezer bag
Time 30 min: plus cooking time allowed 50 minutes plus soaking time 30 minutes
Preparation
1. Barberries in 100 ml of warm water and soak for about 30 minutes. Unripe spelt grains cook in lightly salted boiling water for about 40 minutes, pour into a colander and drain well. The grains should easily split open.
2. Chicory brush, thereby cutting the leaves from the stalk. Wash chicory leaves and spin dry. Paprika brush, into quarters and remove seeds. Laying peppers skin side up on a baking sheet and under a preheated oven grill at 280 degrees for 6-8 minutes until the skin raises black bubbles. Remove peppers and let steam stripping 5 minutes in a freezer bag. Pepper Peel and cut into 1 cm cubes. Fennel brush, put fennel leaves in cold water. From the fennel stalk the wedge-shaped cut out. Fennel cut in half and cut crosswise into very thin slices. Orange peel so that the white skin is completely removed. Cut oranges crosswise into thin slices. Chili clean and cut into thin rings.
3. In a large bowl, mix vinegar with salt, then stir in the oil. Take fennel leaves out of the water, dab and chop coarsely. Pluck Dillästchen and also finely chop. Drain in a colander barberries.
4. Add barberry, green core, chili, peppers and fennel in the salad dressing, season lightly with salt and pepper and let stand for 5 minutes. Fold until just before serving chicory leaves, oranges, fennel and dill. Serve immediately.
Additional tips for preparation
The name says it all: Unripe spelled grain is harvested as green and is nothing more than half-ripe spelled. In order to grind the immature grain, it is first kilned, so parched. This gives unripe spelt grains its typical aroma: nutty and slightly smoky. The grains are suitable for salads, casseroles and soups. Its flour for cream soups, dumplings and purees.
Nutritional information per serving: 304 kcal
• 6 grams protein
• 16 g fat
• 31 g carbohydrates
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