Broccoli-, rye beans- and buckwheat-salad with miso- and nori leaves

Method

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.

Ingredients

• 200 g Rapunzel buckwheat
• 1 avocado, sliced
• 300 g broccoli
  or Rapunzel bioSnacky sprouts broccoli
• 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 tbs Rapunzel hemp seeds peeled
• 1 peperoni, finely cut

For the dressing:

• 5 EL Rapunzel olive oil Crete P.G.I. extra virgin
• 2 EL Rapunzel OXYGUARD® hemp seed oil virgin
• 1 tbs coconut palm 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