Roasted buckwheat salad with apple and tomato

Details

10 min

vegan

BerlinKitchen

Ingredients

for 2 servings

100 g salad greens
50 g Rapunzel buckwheat
10 Cherry Tomatoes, halved
1 Apple, cut in thin slices

Dressing:

2 tbs Rapunzel olive oil sicilia DOP, nativ extra
1 tbs Rapunzel aceto balsamico di modena I.G.P. (Rustico)
1 tsp Rapunzel coconut flower syrup
½ tsp Rapunzel herb salt iodized with 15% herbs and vegetables

Details

10 min

vegan

BerlinKitchen

Roasted buckwheat salad with apple and tomato

Method

Toast buckwheat in a frying pan for about 2 minutes, remove immediately, so that it does not burn. Season with a bit of herb salt, if you like.

Mix all the ingredients for the dressing in a small jar and drizzle over the salad.

Now add the roasted Buckwheat over the salad and serve.

Ingredients

for 2 servings

100 g salad greens
50 g Rapunzel buckwheat
10 Cherry Tomatoes, halved
1 Apple, cut in thin slices

Dressing:

2 tbs Rapunzel olive oil sicilia DOP, nativ extra
1 tbs Rapunzel aceto balsamico di modena I.G.P. (Rustico)
1 tsp Rapunzel coconut flower syrup
½ tsp Rapunzel herb salt iodized with 15% herbs and vegetables

Details

10 min

vegan

BerlinKitchen

Rapunzel Products

Buckwheat

Olive oil Sicilia P.G.I., extra virgin

Aceto Balsamico di Modena I.G.P., Rustico

Coconut blossom syrup

Herb salt with iodine