← All recipes

🥗 Buckwheat Broccoli Salad with Grapes

339 kcal · 30 min · 4 servings

Ingredients

• 200 g buckwheat
• salt
• 400 g small broccoli (1 small broccoli)
• 1 yellow bell pepper
• 200 g red seedless grapes
• 10 g parsley (0.5 bunch)
• 1 lemon (juice)
• 4 tbsp olive oil
• pepper
• sumac

Instructions

1. 1. Bring water to a boil in a pot, using twice the amount of water as buckwheat, and salt it.
2. 2. Add the buckwheat and cook it over medium heat for 10 to 15 minutes, as indicated on the package.
3. 3. Remove the pot from the heat and let the buckwheat cool down in the open pot for 10 minutes.
4. 4. Fluff the buckwheat with a fork occasionally while it cools down.
5. 5. Wash the broccoli and separate the florets from the stems.
6. 6. Peel the broccoli stems and dice them finely.
7. 7. Boil the broccoli florets for about 3 minutes in boiling salted water.
8. 8. Drain the florets and shock them immediately with cold water.
9. 9. Let the cooled broccoli florets drain well.
10. 10. Halve the bell pepper and remove the core.
11. 11. Wash the pepper and cut it into cubes.
12. 12. Wash the grapes and remove them from the stems.
13. 13. Halve the grapes if you wish.
14. 14. Wash the parsley and shake it dry.
15. 15. Set aside a small portion of the parsley for garnish.
16. 16. Finely chop the rest of the parsley.
17. 17. Mix the cooled buckwheat with the broccoli, pepper, and grapes in a bowl.
18. 18. Add the lemon juice and olive oil.
19. 19. Season the salad with salt and pepper.
20. 20. Divide the salad into bowls.
21. 21. Garnish the salad with the reserved parsley.
22. 22. Sprinkle the salad with sumac.
23. 23. Serve the salad.

Nutrition per serving

• kcal: 339
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 48 g