Salad

Buckwheat Salad

Name: Buckwheat Salad
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup buckwheat (grechka); 2 cups water; 0.5 pieces red capia pepper; 0.5 pieces cucumber; 0.5 pieces green pepper; 0.25 bunch parsley; 0.25 bunch dill; 4 tablespoons olive oil; 2 tablespoons pomegranate molasses; 0.5 piece lemon juice; 1 teaspoon salt; 0.5 teaspoon black pepper

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1 cup buckwheat (grechka)
2 cups water
0.5 pieces red capia pepper
0.5 pieces cucumber
0.5 pieces green pepper
0.3 bunch parsley
0.3 bunch dill
4 tablespoons olive oil
2 tablespoons pomegranate molasses
0.5 piece lemon juice
1 teaspoon salt
0.5 teaspoon black pepper

Step-by-Step Preparation

Speed:1x

Wash the buckwheat thoroughly with plenty of water and drain. Put 2 cups of water into a wide pot and bring to a boil. When the water starts to boil, add the washed buckwheat. Add the salt as well. Close the lid of the pot, reduce the heat, and cook for approximately 15-20 minutes until the buckwheat has completely absorbed the water.

Remove the cooked buckwheat from the stove and let it sit covered for 10 minutes. Fluff the steeped buckwheat slightly with a fork.

Dice the red capia pepper, cucumber, and green pepper into small cubes. Finely chop the parsley and dill.

Place the fluffed buckwheat into a wide salad bowl. Add the diced peppers, cucumber, and green pepper on top.

Add the finely chopped parsley and dill to the bowl.

In a separate bowl, prepare the dressing by mixing olive oil, pomegranate molasses, freshly squeezed lemon juice, the remaining salt, and black pepper.

Drizzle the prepared dressing over the salad.

Mix until all ingredients are gently combined. Let it rest for approximately 10 minutes before serving to allow the flavors to meld.

Chef's Tips

Washing the buckwheat like rice before boiling allows it to release its starch and helps it become more distinct.
After boiling the buckwheat grains, they can be lightly sautéed with a small amount of olive oil and a pinch of cumin. This will both improve the texture of the buckwheat and add depth to its flavor.
Keeping the size of the vegetables compatible with the buckwheat grains enhances both the visual and textural integrity of the salad.

Alternative & Optional Ingredients

You can add boiled corn or pomegranate seeds to the salad as desired.
You can enrich the flavor by adding 1 clove of grated garlic to the sauce.
For a fresher taste in the summer months, you can add grated radish to the salad.

Gourmet Recommendations

Boiling and cooling the buckwheat just before serving helps the salad maintain its freshness and crispness.
You can add a slightly spicy flavor by adding a pinch of red pepper flakes to the sauce.

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Nutrition Facts

Per Serving

Calories477 kcal

Protein15 g

Carbohydrates35 g

Fat30 g

Fiber 8 g

Sugar 7 g

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Back

Salad

Buckwheat Salad

Duration

35 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp