Buckwheat salad and seasonal vegetables
Buckwheat salad is a very tasty and easy first course. Buckwheat is a gluten-free pseudocereal, rich in vitamins and minerals (click here to find out more), perfect for celiacs and intolerant people.
A light but substantial salad, buckwheat is first boiled and then seasoned with seasonal vegetables, extra virgin olive oil and tahin dressing.
You can serve it hot or cold, excellent for both lunch and dinner.
It is prepared in no time and you will bring to the table a salad full of winter flavors.
Try it, even the kids will love it!
Cook the buckwheat according to the directions on the box.
Blanch the vegetables, except the spinach and beets, for about 6 minutes, as soon as the vegetables are cooked, let them cool for a few minutes and then cut them as you like.
Transfer them to a baking tray lined with parchment paper, season the vegetables with garlic, salt, oil and pepper, bake at 180 degrees (preheated oven) for 8/10 minutes. Remove from the oven when they are crunchy.
Prepare the dressing; tahini, lemon juice and oil, mix until all ingredients are combined.
When all the ingredients are ready, you can compose the dish.
Serve the salad with the pumpkin seeds and the dressing.