Warm Spring Salad

Yield: 6 servings
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:

• 1 cup wheat
• 2 ½ cups water
• 1 bunch kale, thinly chopped
• 1 large zucchini, thinly sliced
• ½ package frozen peas, room temperature
• 1 bunch fresh herbs (basil, mint or parsley)
• Freshly squeezed juice from 1 lemon
• 3 tablespoons olive oil
• Coarse black pepper
• 50 grams Tnuva Feta or Feta Light Cheese, grated

Instructions

1. Toast the wheat on a pan. Once browned, add the water and bring to a boil on a high flame. Cover and lower the flame. Continue to cook for about 40 minutes. Once nearly cooked, add the kale and cover for about 5 minutes until the kale has softened. Remove the excess water from the pot and transfer contents into a large bowl.
2. In a pan, heat up 1 tablespoon of olive oil and cook the zucchini slices on both sides.
3. Add the cooked zucchini into the bowl with the wheat and kale. Mix in the peas and the fresh herbs. Toss with lemon juice and 2 tablespoons of olive oil. Season with pepper to taste.
4. Prior to serving, top with shredded Tnuva Feta Cheese