Serves: 4
Prep: 20-30 mins
Ingredients:
- 200-300g green beans (flat or round)
- 2 medium-sized carrots
- 200g cherry tomatoes
- 2-3 cloves of garlic
- a handful of parsley
From the cupboard and the fridge:
- 150g buckwheat
- 1 egg
- 1 level tsp of salt
- 1 tsp paprika
- 1 tsp turmeric
- 7 tbsp olive oil
- 2 tbsp soy sauce
- juice of half a lemon
Method:
- Place the raw buckwheat into a hot pan together with the whisked egg. Stir until the egg gets dry and the grains are nicely separated.
- Add paprika, turmeric and the ½-tsp salt into the buckwheat and keep stirring for a minute. Add boiling water into the mixture (about 5 times the amount of buckwheat). Cook until the water disappears.
- Cut the beans into pieces and steam. Grate the carrots and chop the tomatoes. Mix all the veg together with the cooked buckwheat. Add the crushed garlic with finely chopped parsley.
- For the dressing, whisk together olive oil, soy sauce and lemon juice until the colour changes slightly. Mix well with the salad and serve.
Recipe and image by Pavlina.