Colourful buckwheat salad

Colourful buckwheat salad

Total: 40 min. | Active: 40 min.
lactose-free, gluten-free
Nutritional value / person: 547 kcal
, Fat: 27 g
, Carbohydrate: 57 g
, Protein: 19 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:

Betty Bossi Koch-Center

Salad dressing

1 ½ tbsp mild mustard
5 tbsp apple vinegar
2 tbsp maple syrup
3 tbsp olive oil
1 tbsp water
1 organic lemon
1 ½ tsp salt
½ tsp pepper


200 g buckwheat
4 dl salted water, boiling


2 Landjäger
50 g pumpkin seeds


1 tin corn kernels (approx. 340 g)
1 bunch radish
5 sticks celery
50 g rocket
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How it's done

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Salad dressing

Mix the mustard, vinegar, maple syrup, oil and water. Grate in a little lemon zest, squeeze out the juice, add to the dressing, season.


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

Separate the buckwheat with a fork, mix with half of the salad dressing while still warm.


Peel and dice the sausage, gently fry in a non-stick frying pan until crispy, without adding any oil.

Add the seeds and cook for a further 5 mins. Drain the topping on kitchen paper.


Rinse and drain the sweetcorn. Slice the radish and dice the celery. Roughly chop the rocket. Mix it all together with the buckwheat, add the remainder of the dressing and the topping just before serving.

Good to know
Note: For on the go, layer the salad in jars without the dressing, cover and chill the dressing and topping separately. Mix the salad dressing and topping in with the salad just before eating.

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