Salads

            Asparagus and buckwheat salad

 

Somehow my salads always turn out to be too big. Maybe because I am used to cook for the whole family and when I am alone I can not properly estimate the amount of the ingredients. Or maybe my eyes are just too big ...

But it isn't so bad, like that I have my lunch already prepared for the next day. I can simply take it out of the fridge, only make a new dressing and enjoy it!

And I can tell you, this is a salad I enjoyed very much!

It's a wonderful spring salad, very delicious and so nutritious, that it can give you enough energy for your afternoon.

 

 

One of the reasons is the buckwheat in there. Buckwheat is a little power maker, I am always noticing that when I am eating buckwheat. Afterwards I really have lot's of power.  I can definitely recommend eating buckwheat before running or doing any kind of exercise. But it's also great afterwards, to refuel your body with healthy carbs. Of course there are some leafy greens in this salad, as well as paprika, tomatoes and my favorite roasted asparagus! I simply roast it with some vegetable oil in a frying pan and season it with some italian herbs! So delicious! I am doing the same with the mushrooms.

Walnuts go very well with asparagus and so also in this salad. Some sprouts, spring onions and fresh parsley mixed in and ready it is!

And together with this creamy tahini dressing especially delicious!

 

Asparagus and buckwheat salad

(serves three)

 

Ingredients:

 

2 hand full mixed salad

200 g asparagus

2 tomatoes

2 spring onions

1 paprika

fresh radish sprouts

4 mushrooms

1 hand full walnuts

some sunflower oil

salt, pepper, basil, oregano, rosemary, chili flakes

fresh basil

1/2 cup buckwheat groats

 

 

1 tbsp homemade tahini

3 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp water

1/3 tsp salt and pepper

1 tsp nutritional yeast

1/2 tsp basil, oregano, rosemary, chili flakes

 

 

 

Procedure:

 

1. Soak the buckwheat groats in some water for at least three hours.

2. Start with washing the salad, the asparagus, the tomatoes, mushrooms and the paprika.

3.  Cut off the ends of the asparagus and roast as well as the mushrooms,  in a pan with some high quality sunflower oil until it becomes a little brown. Season both with the salt, pepper, basil, oregano, rosemary and chili flakes.

4. In the meantime cook the soaked buckwheat groats for 5-10 minutes in some water until they have enough softened.

5. In a large bowl combine the salad the cut tomatoes and paprika, the fresh basil, the sprouts, spring onions, walnuts, asparagus, mushrooms and buckwheat.

4. In a jar combine all the ingredients for the dressing, shake well and pour over your salad.