Salad with sprouted buckwheat and tomatoes

2 servings

15 minutes

Salad with sprouted buckwheat and tomatoes is a harmonious combination of fresh vegetables and healthy sprouts, filled with rich flavor and unique texture. Sprouted buckwheat adds lightness and nutty notes to the dish, while juicy tomatoes and sweet beets enhance its freshness. Black cumin, spices, and herbs reveal subtle flavor nuances, making the salad particularly aromatic. This dish is perfect for vegetarian and healthy eating, enriching the body with vitamins and minerals. Author's cuisine allows for experimentation with ingredients by adding favorite seasonings and sauces to create a personal interpretation of the recipe. Light, nutritious, and rich in fiber, this salad can be served as a standalone dish or as a side to main courses while enjoying its vibrant taste and benefits.

Energy value per serving

• Calories: 461.2
• Proteins: 18.1g
• Fats: 4.5g
• Carbohydrates: 92.7g

Ingredients

• Spices: to taste
• Soy sauce: to taste
• Green: to taste
• Green buckwheat: 250 g
• Tomatoes: 3 pc
• Beet: 1 pc
• Sea salt: to taste

Cooking steps

1. Soak green buckwheat to let it sprout a little (can be overnight).

   Required ingredients:

   • Green buckwheat: 250 g

2. Cut tomatoes and beetroot (cooked or raw) into cubes, mix with buckwheat sprouts, add spices and other flavors to taste. Can be sprinkled with black cumin.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Beet: 1 piece
   • Spices:  to taste
   • Soy sauce:  to taste
   • Green:  to taste
   • Sea salt:  to taste