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🍽️ Refreshing Buckwheat Salad with Broccoli and Mint

427 kcal · 30 min · 4 servings

Ingredients

• 200 g buckwheat
• salt
• 350 g broccoli
• 200 g frozen broad beans
• 1 red onion (250 g each)
• 2 tbsp olive oil
• 1 handful mint (5 g each)
• 2 tbsp basil pesto (15 g each)
• 4 tbsp lemon juice
• pepper
• 1 tbsp white wine vinegar
• 1 tsp hot mustard
• 1 tsp liquid honey
• 100 g yogurt (3.5% fat)

Instructions

1. 1. Put the buckwheat into a pot.
2. 2. Pour double the amount of boiling salted water over it.
3. 3. Cover the pot.
4. 4. Let the buckwheat cook for 15 minutes.
5. 5. Remove the pot from the heat.
6. 6. Let the buckwheat cool uncovered for 5 minutes.
7. 7. Fluff the buckwheat with a fork while it cools.
8. 8. Drain any remaining water.
9. 9. Clean and wash the broccoli.
10. 10. Cut the broccoli into small florets.
11. 11. Boil the broccoli florets in boiling salted water for 4 minutes.
12. 12. Remove the florets from the water.
13. 13. Drain them.
14. 14. Rinse them with cold water to stop the cooking process.
15. 15. Let the florets drain well.
16. 16. Boil the beans in boiling salted water for 5 minutes as well.
17. 17. Rinse the beans with cold water.
18. 18. Peel the beans.
19. 19. Peel the onion.
20. 20. Cut the onion into fine cubes.
21. 21. Heat 1 tablespoon of oil in a pan.
22. 22. Sauté the onion cubes in it for 4 minutes over medium heat.
23. 23. Remove the onions from the pan.
24. 24. Set the onions aside.
25. 25. Wash the mint.
26. 26. Shake the mint dry.
27. 27. Reserve some leaves for garnish.
28. 28. Roughly chop the remaining mint.
29. 29. Place the cooled buckwheat in a large bowl.
30. 30. Add the onion cubes.
31. 31. Add the broccoli.
32. 32. Add the beans.
33. 33. Add the chopped mint.
34. 34. Add the pesto.
35. 35. Mix everything well.
36. 36. Add 2 tablespoons of lemon juice.
37. 37. Add the remaining olive oil.
38. 38. Season the salad with salt.
39. 39. Season the salad with pepper.
40. 40. Taste the salad to adjust.
41. 41. Whisk the remaining lemon juice with the yogurt.
42. 42. Whisk the vinegar into the yogurt mixture.
43. 43. Whisk the mustard into the yogurt mixture.
44. 44. Whisk the honey into the yogurt mixture.
45. 45. Season the dressing mixture with salt.
46. 46. Season the dressing mixture with pepper.
47. 47. Divide the buckwheat salad onto plates.
48. 48. Drizzle the dressing over it.
49. 49. Garnish the salad with the reserved mint leaves.
50. 50. Serve the salad.

Nutrition per serving

• kcal: 427
• Protein: 24 g · Fett/Fat: 12 g · Carbs: 55 g