Ingredients for 4 persons:
125 g sun wheat
salt
150 g sugar snap peas
salt
1 large carrot
1 kohlrabi
2 spring onions
6 dried soft apricots
250 g yoghurt, 0.1 % fat
6 stalks of mint
grated peel of 1/2 organic orange
Preparation:
1. Boil sun wheat in salted water for about 10 minutes. Drain and rinse
rinse.
2. Rinse and clean the sugar snap peas. Cook in salted water for approx. 3-5 minutes. Pour into a sieve, rinse in cold water and drain. Peel and clean the carrot and finely grate the carrot and kohlrabi. Clean the spring onions, Rinse and chop finely. Dice the apricots.
3. Season the yoghurt with a little salt. Rinse the mint and finely chop the leaves. Stir the apricots, mint and orange zest into the yoghurt.
4. Mix the wheat with the vegetables and the yoghurt dressing.
Preparation time approx. 30 minutes
Per serving approx.:
Calories: 211
Joule: 891
Protein: 10.4 g
Fat: 0.9 g
Carbohydrates: 38 g
(FoodCentraleby ddp images)
