Ebly green salad
The new trend for the spring-summer season 2012? Make your own bio sprouts and then invent new recipes trying to consume your own production!
180g ebly (pre-cooked wheat)
2 handful of rocket salad
1 handful of sprouts (onion, mustard, alfalfa….the one you prefer)
1 spoon of flaked almonds
1 spoon of chopped hazelnuts
1 spoon of hazelnut oil (optional)
3 spoons of e.v. olive oil
Cook the ebly in the boiling water, as described on the package. Drain it, put in a bowl, add the hazelnut oil, mix and set it aside. Chop the rocket salad. Open the avocado and with a coffee spoon take out little pieces. Toast almonds and hazelnuts in a pan without oil for a few minutes, stirring well. Add all these ingredients to the ebly and then add the sprouts and the crumbled feta. Prepare the vinaigrette by putting two pinches of salt in a cup, add the lemon juice and whisk with a fork, add the olive oil and whisk until reaching a sauce texture (you can put salt, lemon juice and oil in a small capped pot and shake it well). Season the salad with the vinaigrette and put it in the fridge for half an hour before serving.