Prep Time: 5 Minutes
Cooking time: 25 Minutes
Total Servings: 6
Calories: 230 Kcal
INGREDIENTS:
Uncooked Buckwheat - 1 cup (100 grams)
Finely chopped parsley - 1 large bunch
Finely chopped mint - 1 large bunch
Finely chopped red onion - 1 large
Diced cucumbers - 2
Diced Tomatoes, cooked broccoli florets, cooked French beans - 1.5 cups
Juiced lemons - 2
Peeled and chopped apple into chunks - 1
Ground cumin - 1 tbsp
Olive Oil - 2-4 tsp
Salt and pepper to taste
INSTRUCTIONS:
Cook buckwheat with 500 ml water in a rice cooker.
Once cooked, rinse well with cold water and let drain.
Place parsley, mint, red onion, cucumbers, tomatoes, and buckwheat into a large salad bowl. Set aside.
In a liquidizer, blend lemon juice, olive oil, cumin, and apple until smooth. Season with salt and pepper.
Toss with buckwheat salad and serve.
Experiment with other dressings for a different taste.
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