| Type | Per person |
|---|---|
| Energy | 507 kcal |
| Fat | 17 gr |
| of which saturated | 4 gr |
| Carbohydrates | 49 gr |
| of which sugars | 2 gr |
| Fibres | 9 gr |
| Protein | 11 gr |
| Salt | 0 gr |
Buckwheat, kale and apple salad
Lunch
30 - 60 min
With seasonal products
216gr vegetables p.p. & 33gr fruit p.p.
Ingredients
| 170g buckwheat |
| 2 spring turnips (peeled) |
| 300g mini cucumbers |
| 1 yellow pepper (stem and seeds removed) |
| 1 red onion (peeled) |
| 1 apple |
| 100g kale (leaves only) |
| 45g fresh mint (leaves only) |
| 6 tablespoons olive oil |
| 2 tablespoons apple cider vinegar |
| 2 teaspoons honey |
| 2 teaspoons curry powder |
| 4 tablespoons unroasted pecans |
| 1.5 cups of water |
| 4 pinches of cress |
| 6 cherry tomatoes |
Preparation
- Grate the spring turnips with a coarse grater. Slice the mini cucumbers. Cut the yellow pepper into thin strips. Halve the red onion and cut into thin slices . Halve the cherry tomatoes. Cut the apples into matchsticks. Slice the kale leaves.
- Bring the water to the boil in a medium saucepan. Add the buckwheat and turn the heat down to low. Simmer for about 10 minutes, covered, until the liquid is absorbed. Then let stand, covered, for 10 minutes.
- Spread the buckwheat on a large plate to cool.
- Then put the buckwheat in a large bowl. Add the spring turnips, mini cucumbers, yellow pepper, red red onion, apples, kale, fresh mint, unroasted pecans and cherry tomatoes.
- To make the dressing, whisk the olive oil, apple cider vinegar, honey and curry powder in a small jug. Pour over the salad. Toss well. Garnish with the cress and serve.
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Nutritional values
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