Spinach Buckwheat Salad

Spinach Buckwheat Salad

with Mandarin & Almonds

Time

25 Minutes

Serving

2 Person

Level

Easy

Calories

300 - 400 kcal/serv.
Ingredients We Send

1 tablespoon

Mulberry

50 gram

Goat Cheese

3 tablespoon

Nar Ekşisi

1/2 bunch

Spinach

1 unit

Lemon

2 unit

Mandalina

1 tablespoon

Raw Almond

160 gram

Buckwheat

4 unit

Mini Radish


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Cutting Board
  • Knife
  • Pot
  • Strainer
  • Mixing Bowl
  • Lemon Squeezer
Nutrition Values / per serving
Tarif
1

Take buckwheat in a saucepan. Fill with water – up to two fingers above the buckwheat. Start boiling over high heat. In a controlled manner, boil buckwheat until it is tender.


Drain boiled buckwheat and pass it through the cold water.


2

Chop spinach into finger thickness. 


Wash radishes. Slice them thinly without peeling. You will get thin and round radishes. 


Divide the goat cheese in any way you want. 


Squeeze the lemon into a bowl.


3

Take the cooled buckwheat into a mixing bowl. Add 1 tbsp of pomegranate sour and 1 tbsp olive oil and stir. 


Add all the ingredients that you cut/chopped into the mixing bowl. Add the remaining pomegranate sour and lemon juice. Adjust salt – pepper. 


You can decorate your Spinach Buckwheat Salad with mandarin, mulberry and almonds. 


Enjoy!