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Colourful buckwheat salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 547
  • Fat about 27g
  • Carbohydrates about 57g
  • Protein about 19g
This is needed
This is needed for 4 people
Salad dressing
  • 1.5 tbsp mild mustard
  • 5 tbsp apple vinegar
  • 2 tbsp maple syrup
  • 3 tbsp olive oil
  • 1.5 tsp salt
  • 1 organic lemon
  • 1 tbsp water
  • 0.5 tsp pepper
Buckwheat
  • 4 dl salted water, boiling
  • 200 g buckwheat
Topping
  • 2 Landjäger
  • 50 g pumpkin seeds
Salad
  • 1 tin corn kernels (approx. 340 g)
  • 5 sticks celery
  • 1 bunch radish
  • 50 g rocket
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And that's how it's done
And that's how it's done
Salad dressing
Mix the mustard, vinegar, maple syrup, oil and water. Grate in a little lemon zest, squeeze out the juice, add to the dressing, season.
Buckwheat
Cook the buckwheat in salted water for approx. 3 mins. Remove the pan from the heat, cover and leave to absorb for approx. 15 mins.
Separate the buckwheat with a fork, mix with half of the salad dressing while still warm.
Topping
Peel and dice the sausage, gently fry in a non-stick frying pan until crispy, without adding any oil.
Add the seeds and cook for a further 5 mins. Drain the topping on kitchen paper.
Salad
Rinse and drain the sweetcorn. Slice the radish and dice the celery. Roughly chop the rocket. Mix it all together with the buckwheat, add the remainder of the dressing and the topping just before serving.