Appetizers & Snacks/ Salads

Buckwheat Salad

Buckwheat is an interesting healthy ingredient: it is not related to wheat and it is not a grass. It is a member of the same family with sorrel or the rhubarb (Polygonaceae). Buckwheat is a rich source of protein, fiber, B Vitamin. 72% of its composition is charbohydrates, making it a healthy substitute of rice. In Italian it is called “grano saraceno”, in Spanish “alforfón”, in Russian “grechikha” and in Romanian “hrişcă”.

Easy to prepare and super versatile, the recipe bellow serves you as a guideline to put together a healthy dish for the week with literally what you can find in your fridge.

Buckwheat Salad

Print Recipe
Serves: 8 Cooking Time: 30 min

Ingredients

  • 200 g of buckwheat
  • 1 apple
  • 1 kohlrabi
  • 1 spring onion
  • pinch of salt, pepper and half a tea spoon of paprika
  • juice of a lemon
  • 5 leaves of fresh mint

Instructions

1

Boil a pot of water with salt

2

When the water is boiling add the buckwheat and leave boiling for 15 minutes on a small-medium fire

3

Once boiled drain the buckwheat and leave to cool down

4

Chop the apple and the kohlrabi in small bite cubes and place in a bowl

5

Chop the spring onion and the mint and mix with the apple and kohlrabi cubes

6

Add the lemon juice, the salt, pepper and paprika

7

When the buckwheat has cooled down mix it with the above ingredients

Notes

Serve as a cold salad. I have chosen traditional Romanian dishes from the area of Horezu.

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