Buckwheat Salad

Experience the refreshing taste of buckwheat salad.
Crispy vegetables and tender buckwheat grains combine to create a light, healthy meal.

Ingredients for 2 servings:

Buckwheat:
• 100 g buckwheat
• 200 ml water
• 1/4 tsp salt

Salad:
• 120 g red bell pepper (approx. 1/2 bell pepper)
• 45 g corn
• 1/2 apple
• 70 g tofu (smoked)
• 1 small carrot (approx. 30 g)
• Chives

Refreshing Dressing:
• 1 tbsp olive oil
• 5 tbsp vinegar
• 1 tsp mustard
• 1 tsp tahini (optional)
• 1 tsp sweetener
• Fresh lemon balm
• Juice of half a lemon

Toppings:
• roasted kernels (e.g., sunflower and pumpkin seeds)
• pumpkin seed oil
• fresh mint

Preparation

1. Place the buckwheat in cold, lightly salted water (ratio 1:2). Bring to a boil over high heat. As soon as the water starts to boil, reduce the heat. Simmer the buckwheat for 20-25 minutes with the lid closed until it has absorbed the water. Remove the buckwheat from the stove, take off the lid, and let it cool.
2. Cut the vegetables into small cubes.
3. For the dressing, mix all ingredients in a small bowl.
4. Combine the vegetables and dressing in a large bowl and then serve. If you like, you can top it all with roasted kernels, fresh mint, and a drizzle of pumpkin seed oil.

Thanks to Laura and Viktoria @joppal_chippal for this delicious recipe with our buckwheat!