Warm buckwheat salad with mini-chard and cranberries

Method

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.

Ingredients

For 4 portions

• 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

For the dressing:

• 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

For taste:

• Atlantic sea salt fine
• Pepper, fresh grounded