Buckwheat salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 309 Kcal, 6g Protein, 40g Carbohydrates, 13g Fat


  • Buckwheat
  • 200 g buckwheat
  • 4 dl water, boiling
  • Vegetables
  • 1 yellow courgette, cut into sticks
  • 4 tbsp lemon juice
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1 bunch basil, finely chopped
  • a little pepper
  • 1 bunch radish, sliced
  • 150 g cherry tomatoes, quartered

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  • Buckwheat

    Cook the buckwheat in boiling water for approx. 3 mins. Remove the pan from the heat, cover and allow to absorb for approx. 15 mins.
  • Vegetables

    Heat the oil in a non-stick frying pan. Stir fry the courgette for approx. 3 mins. Combine the lemon juice, oil and basil in a bowl, season. Add the tomatoes, radish, courgette and buckwheat to the dressing, mix.
  • Serve with:

    Rocket and toasted pine nuts

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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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