Buckwheat Tabbouleh with Vegetables

Buckwheat Tabbouleh with Vegetables

25 min
Easy
1 serv.
357 g / 1 serv.

Rating

Average rating:—

Description

Fresh and healthy buckwheat salad with zucchini, sun-dried tomatoes and mint

  1. Rinse the buckwheat and boil in salted water until tender (about 15 minutes)
  2. Dice the zucchini into small cubes and fry in sunflower oil for 2-3 minutes until slightly soft
  3. Cut the sun-dried tomatoes into thin strips
  4. Finely chop the red onion, garlic, parsley and mint leaves
  5. Toast the cashews in a dry pan until golden and roughly chop
  6. Zest the lemon
  7. Mix the cooled buckwheat, zucchini, sun-dried tomatoes, onion, garlic, herbs and lemon zest
  8. Season with salt and pepper and mix well
  9. Sprinkle with chopped cashews before serving
303
85 kcal / 100 g
kcal
10.8 g
3.0 g / 100 g
Protein
43.6 g
12.2 g / 100 g
Carbohydrates
9.7 g
2.7 g / 100 g
Fats