Arugula Salad with Wheat

Ingredients

• 400 g wheat kernels
• 400 ml Vegetable broth
• 1 bunch spring onions
• 2 bunch arugula
• 2 tbsp thyme leaves
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• 2 tbsp white wine vinegar
• Salt
• ground pepper

Instructions

1. 1.

   Cook the wheat kernels in vegetable broth for about 25 minutes until tender yet firm. The liquid should be absorbed; if not, drain any excess.

2. 2.

   Wash and trim the spring onions, then slice them diagonally into thin rings.

3. 3.

   Wash and trim the arugula, remove tough stems, and roughly chop half of it. Combine both with some cooled wheat kernels and thyme. Whisk in lemon juice, vinegar, and oil. Season with salt and pepper. Let rest for 10 minutes. Arrange remaining arugula leaves on plates and serve the arugula‑wheat mixture atop.

4. 4.