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


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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