Blanch the sugar snap peas in boiling water for a minute; afterwards cook the shucked wheat in the water for 10 minutes, allowing to drain in a colander. Halve the pear, removing the core, and slice into thin strips. Soften the pear in a pan with a little oil and sprinkle with sugar. Afterwards slice the cheese into strips and fry until golden-brown in a pan. Cut the radishes into thin slices, and the sugar snaps into fine strips. First dish out the wheat between the bowls, then arrange the salad, radishes, cheese strips and pear wedges in the bowls, sprinkling with some cress. For the dip, mix together the yogurt, soy sauce, wasabi and honey and drizzle over.
ENJOY YOUR MEAL!
Ingredients (for 4 persons)
|2 Pckg.||ALPENHAIN BBQ Cheese Patty Natural|
|200 g||EBLY Wheat|
|200 g||sugar snap peas|
|2 handful||chicory or other salad leaves|
|7 tbsp.||natural yoghurt or light mayonnaise|
|5 tbsp.||soy sauce|