Buckwheat Salad

 


  • 2 cups buckwheat
  • 2 glasses of water
  • 5 tablespoons of olive oil
  • 1 onion (chopped)
  • 1 tablespoon of tomato paste
  • 1 tablespoon of chili paste
  • 1 capia pepper (diced)
  • 1 red bell pepper (diced)
  • 5 spring onions (finely chopped)
  • 2 cloves of garlic (minced)
  • 5 leaves of fresh mint (chopped)
  • ½ bunch of parsley (chopped)
  • 10 sprigs of dill (chopped)
  • 7 cherry tomatoes (halved)
  • 7 pickled gherkins (diced)
  • ½ cup of walnut kernels (coarsely ground)
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of sumac
  • 1 teaspoon cumin
  • 4 tablespoons of olive oil
  • juice of ½ lemon
  • 3 tablespoons of pomegranate molasses
For service;
  • Cherry tomato
Put the buckwheat in the pot.
Add water on it.
Cook the buckwheat until the water is gone.
When the buckwheat has evaporated, remove it from the heat.
Then add olive oil in a pan.
Then add the chopped onion and fry it.
After the onion is roasted, add tomato paste and pepper paste and continue frying.
When the roasting process is finished, remove it from the stove.
Next, add boiled buckwheat and roasted onion with tomato paste into a large mixing bowl.
Then add all the ingredients on them.
Stir until all ingredients are combined.
When the ingredients are combined, take them to your serving plate.

13. Add whole cherry tomatoes and serve.


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