← All recipes

🍽️ Buckwheat Broccoli Salad with Almond Cream

535 kcal · 30 min · 4 servings

Ingredients

• 150 g blanched almond kernels
• 1 tbsp lemon juice
• salt
• pepper
• 800 g broccoli
• 45 g raisins (3 tbsp)
• 1 tbsp capers (15 g; jar)
• 6 tbsp nut oil
• 3 tbsp sherry vinegar
• 1 tsp grainy mustard
• 50 g buckwheat
• 30 g sliced almonds (2 tbsp)

Instructions

1. 1. Place the almonds in a bowl.
2. 2. Cover the almonds with water.
3. 3. Let the almonds soak for 12 hours (preferably overnight).
4. 4. Drain the water the next day.
5. 5. Let the nuts drip dry.
6. 6. Put the almonds and lemon juice into a blender.
7. 7. Blend the mixture until smooth.
8. 8. Gradually add about 100 to 150 milliliters of lukewarm water.
9. 9. Season the cream with salt and pepper.
10. 10. Wash the broccoli.
11. 11. Divide the broccoli into small florets.
12. 12. Slice the stem into thin longitudinal slices.
13. 13. Boil the broccoli for about 5 minutes in salted boiling water.
14. 14. Shock the broccoli immediately with cold water.
15. 15. Let the broccoli drain.
16. 16. Finely chop the raisins.
17. 17. Finely chop the capers.
18. 18. Put 4 tablespoons of oil, vinegar, mustard, salt, and pepper into a bowl.
19. 19. Whisk the ingredients for the dressing vigorously.
20. 20. Fold the drained broccoli into the sauce.
21. 21. Fold the chopped capers into the sauce.
22. 22. Fold the chopped raisins into the sauce.
23. 23. Preheat a hot pan without fat over medium heat.
24. 24. Toast the buckwheat in the pan for 3 minutes.
25. 25. Toast the almond slices in the pan for 3 minutes.
26. 26. Spread the almond cream onto a plate.
27. 27. Place the broccoli salad on the cream.
28. 28. Sprinkle the salad with the toasted buckwheat.
29. 29. Sprinkle the salad with the toasted almond slices.
30. 30. Drizzle everything with the remaining oil.

Nutrition per serving

• kcal: 535
• Protein: 20 g · Fett/Fat: 40 g · Carbs: 25 g