Savory Buckwheat Salad with Roasted Vegetables and Hazelnuts
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.
Why this dish is good for you
Buckwheat is a complete protein and rich in fiber, which helps regulate blood sugar and promotes heart health. The vegetables provide vitamins and antioxidants. Hazelnuts are high in heart-healthy fats and are beneficial for nerves and the brain. This dish is rich in protein, high in fiber, and heart-healthy.
Ingredients
- Buckwheat80
- Carrots100
- Bell pepper150 g
- Onion50 g
- Hazelnuts20
- Olive oil (Extra Virgin)7.5 g
- Lemon50 g
- Salt2.5 g
- Pepper1.3 g
Method
- 1
Cook the buckwheat according to package instructions and let it cool.
- 2
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.
- 3
Lightly toast the hazelnuts in a dry pan without fat until fragrant. Let cool and chop coarsely.
- 4
Combine the cooked buckwheat, roasted vegetables, and chopped hazelnuts in a large bowl.
- 5
For the dressing, whisk together the remaining olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.
- 6
Serve immediately.
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