Savory Buckwheat Salad with Roasted Vegetables and Hazelnuts

Name: Savory Buckwheat Salad with Roasted Vegetables and Hazelnuts
Prep time: 25 min
Yield: 1 serving
Ingredients: 80 g Buckwheat; 100 g Carrots; 150 g Bell pepper; 50 g Onion; 20 piece Hazelnuts; 7.5 g Olive oil (Extra Virgin); 50 g Lemon; 2.5 g Salt; 1.3 g Pepper

A nutritious and gluten-free salad featuring cooked buckwheat, a colorful mix of roasted vegetables, and crunchy hazelnuts. Perfect for a hearty brunch or as a side dish.

25 minutes
1 serving
Breakfast

vegan
vegetarian
antioxidant
energy
supports the nerves
vitamin-c-reich

Ingredients

80 g Buckwheat
100 g Carrots
150 g Bell pepper
50 g Onion
20 piece Hazelnuts
7.5 g Olive oil (Extra Virgin)
50 g Lemon
2.5 g Salt
1.3 g Pepper

Instructions

Cook the buckwheat according to package instructions and let it cool.
Preheat the oven to 200°C (390°F) convection. Mix the carrots, bell peppers, and onion wedges with 0.5 tablespoons of olive oil, salt, and pepper, and roast on a baking sheet for about 20-25 minutes until soft and lightly browned.
Lightly toast the hazelnuts in a dry pan without fat until fragrant. Let cool and chop coarsely.
Combine the cooked buckwheat, roasted vegetables, and chopped hazelnuts in a large bowl.
For the dressing, whisk together the remaining olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.
Serve immediately.

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Savory Buckwheat Salad with Roasted Vegetables and Hazelnuts

Ingredients

Instructions

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