Sweet and Sour Buckwheat Salad with Parsley and Celery
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g buckwheat
- 500 ml vegetable stock
- 1 bunch parsley, smooth with stems, finely chopped
- 1 lemon (s), organic (juice and zest)
- 3 stalks garlic sprouts (fresh from the Asian market, alternatively:
- 0.5 ½ bunch chives
- 2 spring onion (s), cut into thin rings
- 5 tablespoon sugar, brown
- 50 ml olive oil, virgin, cold-pressed
- 1 pinch cumin, ground
- 3 stalks celery with leafy green from inside the perennial, in fine strips
Print Recipe
Pin Recipe Instructions
- The vegetable broth is briefly boiled with the buckwheat. Then simmer for about fifteen minutes over low heat and cook until al dente. It`s best to try it in between so that the buckwheat doesn`t get too soft, it should keep a bite. Then place in a colander, drain and set aside to cool.
- Then put the lukewarm buckwheat in a bowl and fold in the olive oil.
- Chop parsley, garlic sprouts (or chives), spring onions and celery according to the list of ingredients and fold in as well. I always take the pale green and tender celery from inside the perennial, including the leafy green for the salad. With the flat-leaf parsley, you absolutely have to use the stems and not chop the leaves too finely. This gives the salad even more bite and the stems are much more aromatic than the leaves!
- Now rub half of the zest of the organic lemon (don`t forget to wash it) over it and squeeze the lemon and add the juice and mix everything together.
- Finally, season to taste with the brown sugar and the tip of a knife. We like it rather strongly sweet, so the 5 tablespoons are more of a suggestion. It is better to slowly approach the personally suitable sweetness.
- Let it steep for a moment and serve lukewarm or at least room temperature. When served in the fridge, the aromas suffer!
- Quickly made, simple, tasty and genuinely VEGAN.
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