Wheat Zucchini Salad

Ingredients

• 2 Zucchini
• 1 Garlic clove
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• a pinch chili powder
• 250 g sun wheat
• 0.5 head lettuce
• 2 stems basil
• 2 stems Parsley
• 1 lemon (juice)

Instructions

1. 1.

   Preheat the oven to 220°C with top and bottom heat.

2. 2.

   Wash the zucchini and cut into 1.5-2 cm thick slices. Peel the garlic and press it through a press into a bowl. Add the balsamic vinegar and 3 tbsp oil, whisk together. Season with salt, pepper and chili. Arrange the zucchini slices on a baking sheet lined with parchment paper, brush lightly with oil. Place in the oven on the upper rack and roast for about 15 minutes.

3. 3.

   Cook the sun wheat in double the amount of salted water until al dente, about 15 minutes. Drain and let steam off.

4. 4.

   Wash, trim, dry and tear the lettuce into small pieces. Rinse the basil and parsley, shake dry and pluck the leaves.

5. 5.

   Combine the wheat with lemon juice and remaining oil, season with a little salt. Toss gently with zucchini, herbs and lettuce, adjust seasoning and serve.