Buckwheat Salad

A salad made with buckwheat, cheese, and bacon is an excellent dish that will satisfy and fill even the hungriest eaters.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Buckwheat flakes

  • 2 spoons Oil, olive

  • 3 spoons Juice, lemon

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 teaspoon Oil, vegetable oil, canola

  • 160 g Meat, pork, smoked bacon

  • 160 g Cheese, feta

  • 1 handful Radish, sprouts

Steps

  1. Place the buckwheat in a sieve and rinse under cold running water until the water runs clear. Then drain the buckwheat well.

  2. Bring water to a boil in a large pot, lightly salted. Add the buckwheat and cook over moderate heat for 15 to 20 minutes (until the grains are still firm to the bite). Drain the cooked buckwheat and let it cool.

  3. Cut the bacon into smaller pieces. Heat a teaspoon of oil in a pan, add the bacon, and fry while stirring for about 2 minutes. Remove the crispy bacon pieces from the pan and set aside on a plate lined with paper towels.

  4. Place the cooled buckwheat in a large bowl. Season it with olive oil, lemon juice, salt, and pepper, and mix well. Then add 2/3 of the bacon and 1/3 of the crumbled feta cheese. Mix the salad well again and serve in deep plates.

  5. Finally, sprinkle the salad with the remaining bacon pieces and chives, and crumble the cheese on top. Serve the prepared salad with a piece of bread.

Nutrition Information (Per 100g)

  • Calories: 385.93 kcal
  • Fat: 21.32 g
    • Saturated Fat: 5.12 g
  • Carbohydrates: 39.87 g
    • Sugars: 0 g
  • Protein: 9.38 g
  • Fiber: 5.33 g

Advice

Cook the buckwheat slowly so the grains swell nicely.