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Autumn vegetable Ebly wheat salad with cranberries
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 377
  • Fat about 12g
  • Carbohydrates about 58g
  • Protein about 9g
This is needed
This is needed for 4 people
Ebly wheat
  • 200 g pre-cooked durum wheat (Ebly®)
  • salted water, boiling
Autumn vegetables
  • a little olive oil
  • 1 shallot, sliced
  • 100 g Brussels sprouts, quartered
  • 100 g washed, prepared kale
  • 2 tbsp liquid honey
  • 3 tbsp vegetable bouillon
  • 75 g dried cranberries
Mustard dressing
  • 1 organic lemon, use ½ grated zest and 1 tbsp of juice
  • 3 tbsp rapeseed oil
  • 0.5 tbsp coarse-grain mustard
  • 2 tbsp vegetable bouillon
  • salt and pepper to taste
  • 2 tbsp chervil, roughly torn
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And that's how it's done
And that's how it's done
Ebly wheat
Prepare the Ebly wheat according to the packet instructions, drain and leave to cool, then mix with the dressing.
Autumn vegetables
Heat the oil in the same pan, add the shallot and Brussels sprouts and stir-fry for approx. 2 mins. Add the curly kale and continue stir-frying for approx. 1 min. Add the honey and stock, simmer for approx. 2 mins. Add the autumn vegetables and cranberries to the Ebly wheat and mix.
Mustard dressing
In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.