Baby kale and buckwheat salad
Ingredients
for 4 person
| 200 g | buckwheat |
| 4 dl | salted water, boiling |
| 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 |
How it's done
Buckwheat
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.
Bake
Approx. 30 mins. in the centre of an oven preheated to 160°C. Remove from the oven.
Salad
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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