Buckwheat salad with vegetables

  • Insalata grano saraceno e verdure


250 g of  Buckwheat grains Molino Rossetto
2 carrots
1 onion
100 g of peas
1 eggplant
5 nuts
1 spoon of capers
1 spoon of turmeric
evo oil
enough salt and pepper


Cook buckwheat in some boiling salted water for about 12 minutes. Brown the onion with carrots cut in small cubes, salt and cover it with a lid. Cut the eggplant in small cubes and add it to the sauce. Add peas and give flavor to them for about 5 minutes. Wash capers and chop them with basil leafs and nuts. Let the buckwheat cool, dress it with some oil, add vegetables and capers, basil and nuts. Add some turmeric, mix and let it in the fridge until you serve it.

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