Broccoli-, rye beans- and buckwheat-salad with miso- and nori leaves
Justina Wilhelm
30 Min.
For 4 portions
Vegan
Info
- Perptime 30 Min.
Ingredients
Portions
- 200 g Buckwheat
- 1 avocado, sliced
- 300 g Broccoli Rapini bioSnacky
- 200 g rye beans
- 1 red onions, sliced in wedges
- 100 g (a hand full of) fresh herbs (parsley, arugula, dandelion, plantain)
- 2 tbs coriander
- 1 Nori leaf, finely cut
- 1 Hemp seeds peeled
- 1 peperoni, finely cut
- 5 EL OXYGUARD® Hempseed oil virgin
- 2 EL OXYGUARD® Omega 3-6-9 oil virgin
- 1 Coconut blossom syrup
- 2 tbs rice Miso-Paste
- 1 tbs soy-sauce (Tamari)
- 2 tbs umesu or ricewine
- 2 tbs lime juice
- 2 cm ginger, fine chopped
- 1 garlic clove chopped or pressed
Preparation
Cook the buckwheat according to the leaflet and set aside. Wash the broccoli and the beans and steam for 8 min. until firm. Remove from heat and drain. Mix the olive oil, hemp oil, soy sauce, miso paste, umesu, lime juice, coconut blossom syrup and garlic. Mix the buckwheat, broccoli, beans, onion, hemp seeds, hot peppers with the dressing in a bowl. Add the cutted herbs. Enjoy hot or cold as a main dish or salad.
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