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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200g buckwheat
4dl salted water, boiling

Baby kale crisps

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


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


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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