Buckwheat salad

Buckwheat salad

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 309 kcal
, Fat: 13 g
, Carbohydrate: 40 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g buckwheat
4 dl water, boiling


1 yellow courgette, cut into sticks
4 tbsp lemon juice
4 tbsp olive oil
1 bunch basil, finely chopped
1 tsp salt
a little pepper
150 g cherry tomatoes, quartered
1 bunch radish, cut into wedges
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How it's done

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Cook the buckwheat in boiling water for approx. 3 mins. Remove the pan from the heat, cover and allow to absorb for approx. 15 mins.


Heat the oil in a non-stick frying pan. Stir fry the courgette for approx. 3 mins. Combine the lemon juice, oil and basil in a bowl, season. Add the tomatoes, radish, courgette and buckwheat to the dressing, mix.

Good to know
Serve with: Rocket and toasted pine nuts

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