Spring Buckwheat Salad

, ,
Spring Buckwheat Salad

Spring Buckwheat Salad

Here’s the thing about eating vegan: it’s not nearly as scary or as difficult or as annoying as non-vegans make it out to be. It might take a little bit of extra planning, but more often than not, eating vegan is a non-issue. And Spring offers a lot of fresh ingredients that fit perfectly in the vegan diet. This Spring buckwheat salad is delicious and incredibly healthy!

Ingredients:

  • 1 cup / 250 ml whole buckwheat groats
  • 2 cups / 500 ml water
  • 1/2 tsp sea salt
  • 1 large handful fresh flat-leaf parsley, finely chopped
  • juice from 1/2 lemon, or more to taste + more for the asparagus
  • 1 drizzle cold-pressed olive oil or rapeseed oil + more for the asparagus
  • 1 tbsp honey, preferable unheated
  • 1 bunch asparagus (approx. 15 spears)
  • 4 thin slices wholegrain sourdough rye bread
  • 1 bunch radishes (approx. 15), sliced
  • 1 lb. / 500 g strawberries, sliced
  • 10 slices of shaved parmesan cheese
  • 1 small handful pea sprouts

Instructions:

  1. Rinse the buckwheat in a sieve with hot water, then rinse well in cold water.
  2. Bring the water to boil in a saucepan, then add the rinsed buckwheat. Let gently simmer on low heat for 7-10 minutes. Add sea salt.
  3. Remove from heat and let sit for another 7-10 minutes or until tender. Drain any excess water and let slightly cool.
  4. Finely chop the parsley and add to the buckwheat together with lemon, oil and honey. Season to taste.
  5. Heat a grill or a large griddle pan and dry grill the asparagus spears on both sides until nicely marked and soft.
  6. Toast the rye bread slices on both sides on the grill (or griddle pan) until nicely marked and slightly crispy.
  7. Slice the asparagus spears into bite size pieces and drizzle generously with lemon juice and oil. Break the crispy bread into smaller pieces. Thinly slice radishes and strawberries.
  8. Place the parsley marinated buckwheat in a serving bowl, arrange asparagus, radishes and strawberries over and scatter with crispy rye bread, shaved parmesan and pea sprouts.