Wheat Salad with Shrimp and Garlic Sauce

Ingredients

• 250 g wheat groats
• 600 ml Vegetable Broth
• 2 tbsp white balsamic vinegar
• 1 tsp Honey
• 120 ml olive oil
• Salt
• Pepper (freshly ground)
• 4 fresh garlic cloves
• 1 egg yolk
• 1 tsp sharp mustard
• a splash lemon juice
• 4 large shrimp (pre‑shucked and deveined)
• 200 g pineapple chunks
• 1 small red onion
• 2 tbsp chives

Instructions

1. 1.

   Cover the wheat groats with broth and simmer gently for about 10 minutes (or as directed on the package). If needed, add a little more broth.

2. 2.

   Whisk together vinegar, honey, olive oil, salt, and pepper to make the dressing. Drain the wheat if necessary and fold in the dressing. Let it cool slightly before letting it rest.

3. 3.

   For the aioli, peel the garlic cloves and press them into a bowl. Add egg yolk and mustard; beat until creamy. Slowly drizzle in olive oil while whisking continuously, ensuring each addition is fully incorporated before adding more. Season with lemon juice, salt, and pepper.

4. 4.

   Rinse the shrimp and pat dry. Dice the pineapple. Peel the onion and slice thinly. In a hot pan, sauté shrimp in 1 tbsp hot oil for 2–3 minutes. Add pineapple and chives, seasoning with salt and pepper.

5. 5.

   Serve the wheat salad on bowls, top with the shrimp‑pineapple mixture, and add a dollop of aioli over each portion. Offer any remaining sauce on the side.