Buckwheat is a comforting and nutritional ancient grain, full of health benefits for our body.
Great for plant-based diet as a source of fiber and protein, vitamins and minerals such as iron and magnesium. Support your heart health and blood sugar control.
This salad combines buckwheat, vegetables and fresh herbs - incredible side or a meal by itself, with an earthy flavor and nutritious value.
WHAT YOU NEED
For veggies:
-2 tbsp ghee
-1 Large onion, finely chopped
-2 Ripe tomatoes, cubed
-1 Zucchini cut into small cubes
-1 Red bell pepper cut into small cubes
-½ bunch of dill, finely chopped
-½ bunch of parsley, finely chopped
-½ bunch of mint, finely chopped
-2 garlic cloves, finely chopped
-2 tsp fresh ginger, grated
-1 tsp salt
-1 tbsp Aleppo pepper or Cashmere paprika
-1 tsp chili flakes
-½ cup kalamata olives, pitted and cut in half
For buckwheat:
-2½ cups buckwheat, soaked in water (about 1½ inch above the grain) overnight or minimum 5 hours
-1 tbsp ghee
-1 garlic clove
HOW TO MAKE
The veggies:
In a wide pan, on medium heat, add the ghee and chopped onion. Saute until the onion is soft and clear. Add the tomatoes and garlic. Stir well.
Add zucchini and red bell pepper. Still well again for a couple of minutes.
Add chopped dill, parsley and mint. Stir well.
Add ginger, salt, aleppo pepper, chili flakes and stir well again.
Add the kalamata olives and stir. Keep stirring every few minutes as you continue to prepare the dish.
The buckwheat:
Make sure the soaked buckwheat is soft and drain the water.
In a large pan, on medium heat, saute the buckwheat with ghee and garlic until completely dry. Add the buckwheat to the pan with the veggies and mix everything well.
This delicious and healthy salad can be served warm or cold. Enjoy!
