Main courses

Warm buckwheat salad with mini-chard and cranberries

Name: Warm buckwheat salad with mini-chard and cranberries
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g Rapunzel buckwheat; 1 avocado, sliced; 100g mini-chard, (or: spinach, rocket); 1 red onions, sliced in wedges; 1 apple, cut into small pieces; 5 tbs cress or fresh herbs (parsley, coriander); 30 g Rapunzel cranberries; 2 tbs Rapunzel seed mix; 2 tbsp Rapunzel Condimento Bianco; 6 tbs Olive oil extra virgin; 4 tbs fresh squeezed lemonjuice (1 lemon); 2 tbs Rapunzel OXYGUARD® Omega 3-6-9 oil virgin; 1 garlic clove, chopped or pressed; 1-2 tbsp tahini; 1 tbsp Zwergenwiese moustard; 1 tbs Coconut palm syrup; Atlantic sea salt fine; Pepper, fresh grounded

Wilhelm Studio

30 Min.

Only 1 portion

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

250 g Buckwheat
1 avocado, sliced
100 g mini-chard, (or: spinach, rocket)
1 red onions, sliced in wedges
1 apple, cut into small pieces
5 tbs cress or fresh herbs (parsley, coriander)
30 g Cranberries
2 Seed mix
2 tbsp Rapunzel Condimento Bianco
6 tbs Olive oil extra virgin
4 tbs fresh squeezed lemonjuice (1 lemon)
2 tbs Rapunzel OXYGUARD® Omega 3-6-9 oil virgin
1 garlic clove, chopped or pressed
1–2 Tahini (sesame butter)
1 tbsp Zwergenwiese moustard
1 Coconut blossom syrup
Atlantic sea salt fine
Pepper, fresh grounded

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook buckwheat according to package and set aside. Wash the mini-chard, chop the onion and put everything in a bowl together with cranberries and seeds.

Mix all the ingridients for the dressing. Add the dressing to the buckwheat-mix. Decorate with the sliced apple and avocado. Enjoy hot or cold as a salad.