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Buckwheat with roasted vegetables
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 445
  • Fat about 29g
  • Carbohydrates about 51g
  • Protein about 13g
This is needed
This is needed for 4 people
  • 250 g buckwheat
  • 4 dl vegetable bouillon
  • 1 aubergine, cut into pieces
  • 1 bell pepper, cut into strips
  • 1 courgettes, cut into pieces
  • 1 tbsp olive oil
  • 3 tbsp olive oil
  • 0.5 tsp herb salt
  • 2 lime, use only the juice
  • herb salt, to taste
  • 100 g feta, crumbled
  • 1 bunch basil, finely chopped
  • 25 g leaf spinach
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And that's how it's done
And that's how it's done
Bring the buckwheat and stock to the boil in a pan. Cover and simmer over a low heat for approx. 15 mins.; do not remove the lid. Leave the buckwheat to cool.
Mix the vegetables and oil in a bowl, spread on a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, season with herb salt. Mix in the buckwheat, oil and lime juice, season again with herb salt as required. Scatter the feta on top. Mix in the basil and spinach prior to serving.

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