Grünkern-Rucola Salad

Ingredients

• 400 ml Vegetable broth
• 200 g grünkern groats
• 2 Tomatoes
• 1 Red Onion
• 10 g parsley (0.5 bunch)
• 4 mint stalks
• 40 g arugula (0.5 bunch)
• 3 tbsp Lemon juice
• 2 tbsp olive oil
• Salt
• Pepper
• 150 g mixed leaf lettuce (e.g., Lollo Rosso, field salad, oakleaf lettuce, iceberg lettuce)

Instructions

1. 1.

   Bring broth to a boil in a pot and add grünkern groats. Simmer on low heat for 15–20 minutes, stirring occasionally, then let cool.

2. 2.

   Meanwhile wash tomatoes, quarter them, remove seeds, and finely dice. Peel onion and cut into small cubes.

3. 3.

   Wash herbs and pat dry. Remove all leaves except two mint stalks and finely chop. Wash arugula, spin dry, and also finely chop.

4. 4.

   Whisk lemon juice and olive oil together and season with salt and pepper. Toss the dressing with grünkern, tomatoes, onion, arugula, and chopped herbs.

5. 5.

   Wash leaf lettuces, spin dry, and tear into small pieces. Distribute the grünkern mix over four plates and sprinkle remaining mint on top.