• ddl_foto-imglas-buchweizen

Buckwheat. Cucumber. Mint.

Friday | 11.04.2016

  • ddl_foto-imglas-buchweizen

INGREDIENTS

  • 100 g buckwheat
  • 1/3 cucumber
  • 1 tbsp. chopped ginger
  • 3 tbsp. Olive oil
  • 1 lemon, juiced
  • 1 tbsp. chopped mint leaves
  • some ground chili
  • salt, pepper
  • 1 handful green leaves

INSTRUCTIONS

Cook the buckwheat according to the instructions. Finely chop the ginger and cucumber and add the buckwheat. Mix Olive oil, lemon juice, salt, pepper, mint and chili and use the dressing to marinate the buckwheat. Layer in a mason jar with the salad leaves.

Tip: Prepare the whole dish and keep the mason jar in the fridge for the next day.

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