Ebly wheat with vegetables

50 g rocket

2 cloves of garlic

3 tbsp pine nuts

1 lemon

unwaxed, zest

3 tbsp Pecorino

grated

¼ tsp salt

Pepper

ground

50 ml olive oil

Toast the pine nuts. Set aside 1 tbsp of pine nuts for the garnish. For the pesto, put all the ingredients in a mixing jug and blend finely. Put the pesto to one side.

1 kohlrabi

2 carrots

200 g Swiss chard

100 g mushrooms

mixed, e.g. champignons and king oyster mushrooms

Peel the kohlrabi and carrots and cut them into sticks about 5 mm thick. Wash the Swiss chard well, then cut into 2 cm wide strips. Quarter the mushrooms.

Place the vegetables and mushrooms in the perforated cooking tray and season with salt.

250 g ebly wheat

400 ml vegetable bouillon

Put the ebly wheat into the cooking tray (⅓ GN) and add the bouillon.

Place the cooking tray (⅓ GN) next to the vegetables on the perforated cooking tray in the cold cooking space. Steam.

Dampning 100°C i 20 Min.

Rucola pesto

salt

pepper

Mix the ebly wheat, vegetables and pre-prepared rucola pesto together. Season with salt and pepper to taste. Garnish with the pine nuts that were set aside earlier.