Salad

Buckwheat Salad

Name: Buckwheat Salad
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup buckwheat; 200 gram broccoli; 200 gram cauliflower; 1 piece yellow bell pepper; 1 piece red bell pepper; 0.5 bunch parsley; 4 stalk green onion; 3 tablespoon olive oil; 1 piece lemon juice; 1 teaspoon salt; 1 dessert spoon pomegranate molasses; 2 tablespoon roasted sunflower seeds

Duration

40 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1 cup buckwheat
200 gram broccoli
200 gram cauliflower
1 piece yellow bell pepper
1 piece red bell pepper
0.5 bunch parsley
4 stalk green onion
3 tablespoon olive oil
1 piece lemon juice
1 teaspoon salt
1 dessert spoon pomegranate molasses
2 tablespoon roasted sunflower seeds

Step-by-Step Preparation

Speed:1x

Wash the buckwheat with plenty of water and drain. Place it in a deep pot, add approximately 2 cups of water, and boil over low heat for about 15-20 minutes until the water is absorbed. Let the boiled buckwheat cool at room temperature.

Separate the broccoli and cauliflower into small florets. Boil water in a wide pot and add the vegetables to the boiling water, boiling for about 5-6 minutes. Be careful to keep the vegetables firm, then shock them in water and drain.

Cut the yellow and red peppers in half, remove the seeds, and then dice them into small cubes.

Finely chop the parsley and green onions.

In a deep salad bowl, gently mix the boiled buckwheat, broccoli, cauliflower, diced peppers, finely chopped parsley, and green onions.

For the dressing, combine olive oil, lemon juice, salt, and pomegranate molasses in a small bowl and whisk until smooth. Drizzle the prepared dressing over the salad.

Serve by sprinkling lightly crushed roasted sunflower seeds over the salad.

Chef's Tips

Add the boiling water in a controlled manner and stir occasionally to prevent the buckwheat from becoming mushy.
You can place the vegetables in ice water immediately after boiling to preserve their color and maintain their crunchy texture.

Alternative & Optional Ingredients

You can add carrots or cucumbers to the salad depending on the season.
You can use apple cider vinegar in cases where pomegranate molasses is unavailable.

Gourmet Recommendations

To add depth to the sauce and enhance the umami profile, you can use a few drops of pomegranate molasses and increase the amount of lightly crushed roasted pumpkin seeds.

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Nutrition Facts

Per Serving

Calories215 kcal

Protein5 g

Carbohydrates22 g

Fat12 g

Fiber 5 g

Sugar 4 g

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Back

Salad

Buckwheat Salad

Duration

40 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp