Baby kale and buckwheat salad


Total time: 1hr 15m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 584 Kcal, 14g Protein, 40g Carbohydrates, 40g Fat


Ingredients

  • Buckwheat
  • 4 dl salted water, boiling
  • 200 g buckwheat
  • Baby kale crisps
  • 50 g baby kale baby kale
  • 0.5 tbsp olive oil
  • 70 g almonds, roughly chopped
  • 1.5 tsp maple syrup
  • 1 tbsp lime juice
  • 20 g grated Parmesan
  • 0.25 tsp salt
  • 0.25 tsp sea salt
  • Salad
  • 2 tbsp lime juice
  • 0.5 tbsp coarse-grain mustard
  • 100 g baby kale baby kale
  • 0.5 cucumber, quartered, sliced
  • 75 g soft goats' cheese

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Instructions

  • Buckwheat

    Cook the buckwheat in boiling salted water for approx. 3 mins. Remove the pan from the heat, cover and leave to stand for approx. 15 mins.
  • Baby kale crisps

    Puree the baby kale, 20 g almonds and all other ingredients up to and including the salt. Mix 2 tbsp of the pesto with the remaining almonds and Fleur de Sel and spread onto half of a baking tray lined with baking paper. Mix the baby kale with oil and place on the tray alongside the almonds.
  • Bake

    Approx. 30 mins. in the centre of an oven preheated to 160°C. Remove from the oven.
  • Salad

    Mix the remaining pesto with lime juice and mustard. Add the baby kale and the cucumber to the buckwheat, mix, and serve with the baby kale crisps, almonds and cream cheese.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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