Green salad with green asparagus, watermelon and halloumi

Fresh and summery grain salad with many good flavors. The kamut wheat is joined in the salad bowl by green asparagus, sugar snap peas, fresh onions and watermelon. Top with crispy pea shoots, pumpkin seeds and grated halloumi. Serve the salad with a cooling mint yogurt.

• 2 dl kamut wheat or other groats
• Peel and juice of 1 lemon (1 lemon equals 2 tbsp juice)
• 2 tbsp olive oil
• Salt
• Pepper
• 1 pot of mint
• 2 dl matyogurt
• 1 packet of shredded grilled paprika (each 200 g)
• 250 g green asparagus
• 150 g sugar snap peas
• 1 fresh onion
• 500 g watermelon
• 50 g pea shoots
• 200 g halloumi or grilled cheese
• 1/2 cup pumpkin seeds

Method

1. 1
   Cook the grits according to the instructions on the package and then pour them onto a plate.
2. 2
   Dressing: Tear the outermost peel off the lemon and squeeze out about 2 tablespoons of juice from half (for 4 portions).
3. 3
   Mix lemon peel and juice with the olive oil.
4. 4
   Season with salt and pepper.
5. 5
   Mint yogurt: Chop the mint and mix with the yogurt, season with salt and pepper.
6. 6
   Salad: Drain the paprika.
7. 7
   Trim the asparagus and cut into smaller pieces.
8. 8
   Cook the asparagus and sugar snap peas in a pan of water for about 3 minutes.
9. 9
   Trim and slice the onion and blast.
10. 10
    Cut the skin off the melon and cut it into rough cubes.
11. 11
    Mix the dressing with the semolina.
12. 12
    Mix in paprika, asparagus, sugar peas, onion, melon and pea shoots.
13. 13
    Season with salt and pepper.
14. 14
    Grate over the halloumi.
15. 15
    Sprinkle over the pumpkin seeds and serve with the yogurt.