| 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
| 170 grams | buckwheat |
| 2 | carrots (peeled) |
| 300 grams | mini cucumbers |
| 1 | yellow pepper (stem and seeds removed) |
| 1 | red onion (peeled) |
| 1 | apples |
| 100 grams | kale (leaves only) |
| 45 grams | 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 | water |
| 4 pinches | garden cress |
| 6 | cherry tomatoes |
Preparation
- Grate the carrots using a coarse grater. Chop the mini cucumbers. Cut the yellow pepper into thin strips. Halve the red onion and slice it thinly. Halve the cherry tomatoes. Cut the apples into matchstick-sized pieces. Chop the kale leaves.
- Bring the water to the boil in a medium-sized saucepan. Add the buckwheat and reduce the heat to low. Simmer, covered, for about 10 minutes until the liquid has been absorbed. Then leave to stand, covered, for 10 minutes.
- Spread the buckwheat out on a large plate to cool.
- Then transfer the buckwheat to a large bowl. Add the baby carrots, mini cucumbers, yellow pepper, red onion, apples, kale, fresh mint, unroasted pecans and cherry tomatoes.
- To make the dressing, whisk together 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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