Green Bean and Wheat Salad

Ingredients:

• 2/3 cup and 2 tablespoons olive oil
• 1 cup whole grain wheat, soak in water overnight, rinse and pat dry
• 450 g young green beans, stems cut off
• 2 tbsp. sherry vinegar
• 2 tbsp. balsamic vinegar
• Coarse salt and freshly ground pepper

Preparation:

1. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the wheat flour, a pinch of salt, and sauté briefly. Then add 3.5 cups of water, bring to a boil, and cook until the water is absorbed, about 45 minutes.
2. Pour water into a saucepan, add salt, and bring to a boil. Fill a large bowl with cold water and add ice. Place the green beans in a sieve and plunge them into the ice water to awaken the wilted pods.
   
   Place the beans in boiling water and cook for 2-3 minutes. Remove the beans from the pan and plunge them back into ice water for a few minutes to crisp them up.
3. Transfer the green beans to a kitchen towel and pat dry. Place the beans in a large salad bowl and let cool.
4. In a separate bowl, combine 2/3 cup olive oil, sherry vinegar, and balsamic vinegar. Season with salt and pepper and let sit for 5 minutes. Add the wheat to the salad bowl and drizzle with the dressing.