Warm buckwheat salad with sprouts

Another balancing meal that is easy to digest, simple to make and super yummy to enjoy. 

In colder months, feel free to roast the sprouts on a pan or add them to the roasted veg. Plus, add some baked root veg with some herbs and spices, as a side. 

Ingredients

For buckwheat:

• 1 cup buckwheat

• Water / vegetable stock

• A handful of fresh herbs (my favourite is parsley and coriander, you can use any other herbs of your choice such as oregano, dill...)

• Vegetables (any of your choice - my fav combo is small pieces of leek, parsley root, celeriac, carrot + some bigger pieces like broccoli, fennel, green beans etc)

• Olive oil

• Salt and pepper

For sprouts:

• 1 cup mung beans or lentils (never use split beans or lentils, they will not sprout)

• Water

How to do it

Prepare your sprouts:

• I recommend doing this regularly, so that you can always use them

• soak the beans overnight, then pour the water out

• let them sprout for cca 2 days on a plate or in an unclosed box

• they need water and air to sprout, so give them space and keep rinsing them 1-2x / day to keep them a bit wet

Cook your buckwheat:

1. rinse it, add 2 cups of water, some salt

2. let it cook for cca 20 min until soft

3. check and add more water if needed

Prepare your vegetables and herbs:

1. chop your veggies

2. Roast them on some good quality oil on a pan (higher heat, stirring often, until a bit brown)

3. Add some salt, water / stock and let it simmer until soft - for cca 10min, stirring occasionally

4. Chop a handful of fresh herbs

Mix it all together:

• Buckwheat

• Roasted veggies

• Fresh herbs

• More olive oil

• Salt and pepper to taste

Add fresh sprouts on top, or if you want them warm, you can roast them a bit on the pan, or mix them up with the rest of the salad.

If you feel like more nourishment, especially in the autumn and winter, bake some root vegetables and add them to the side 👍

Enjoy!