Warm buckwheat salad with mini-chard and cranberries

Details

30 min

vegan

Wilhelm Studio

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

Details

30 min

vegan

Wilhelm Studio

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.