What would you like to cook?
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
How it's done
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.
|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.|
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?