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Buckwheat and carrot salad

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Buckwheat and carrot salad

At a glance

Serves:
4
Difficulty:
Easy
Method:
20 min.
 
 

Ingredients

    • 180 g of buckwheat
    • 3 tablespoons oil
    • 400 g carrots
    • 6 tablespoons olive oil
    • 1 clove garlic
    • 2 teaspoons cumin seeds
    • Juice of 1/2 lemon
    • 5 sprigs cilantro
    • Sea salt
    • Bean sprouts

Method

  1. Bring 300 ml of water to the boil and add salt and buckwheat. Turn down the heat, cover and simmer for about 10 minutes. Then check to see if the buckwheat is cooked. If not quite done, add a little boiling water and allow to stand away from the heat.
  2. Meanwhile, prepare a dressing with olive oil, the garlic clove crushed in a mortar with cumin seeds, lemon juice, chopped coriander and a little sea salt to taste. Chop carrots and steam for about 12 minutes. Remove from heat and add, still warm, to the dressing. Allow both the carrots and the buckwheat reach room temperature. Mix both and serve with a some bean sprouts.

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