Baby kale and buckwheat salad

Baby kale and buckwheat salad

Total: 1 hr 15 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / people: 584 kcal
, Fat: 40 g
, Carbohydrate: 40 g
, Protein: 14 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 salted water, boiling

Baby kale crisps

30 g kale (e.g. ProSpecieRara baby kale)
70 g almonds, coarsely chopped
1 tbsp lime juice
1 dl olive oil
1 ½ tsp maple syrup
20 g grated Parmesan
¼ tsp salt
¼ tsp sea salt
50 g kale (e.g. ProSpecieRara baby kale)
½ tbsp olive oil


2 tbsp lime juice
½ tbsp coarse-grain mustard
100 g kale (e.g. ProSpecieRara baby kale)
½ cucumber, quartered, thinly sliced
75 g soft goats' cheese
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How it's done

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

Baby kale crisps

Puree the baby kale, 20 g almonds and all other ingredients up to and including the salt. Mix 2 tbsp of the pesto with the remaining almonds and Fleur de Sel and spread onto half of a baking tray lined with baking paper. Mix the baby kale with oil and place on the tray alongside the almonds.


Approx. 30 mins. in the centre of an oven preheated to 160°C. Remove from the oven.


Mix the remaining pesto with lime juice and mustard. Add the baby kale and the cucumber to the buckwheat, mix, and serve with the baby kale crisps, almonds and cream cheese.

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