Buckwheat Salad with Lemon Cream

For the family: wholefood recipe

Combined with grains, raw salads become a main meal.

Cover buckwheat with water in a saucepan and bubble gently for 2 min, pour into a colander and rinse when cooled to remove the reddish mucilage. Now cook buckwheat with the lightly salted water (1) in 15 min. until al dente, drain, rinse and cool. Rinse cherry tomatoes, cut butter cheese into sticks. Rinse leaf lettuce, clean, dry and spread out 4 plates with it. Remove skin from kohlrabi, clean and grate coarsely. Mix with cherry tomatoes, remaining leaf lettuce, cheese and buckwheat. Remove peel from onion and garlic and chop finely. Mix juice of one lemon with water (2), oil and yeast flakes. Season with vegetable soup, garlic, onion, salt, pepper and chopped basil. Fold the marinade into the lettuce, divide lettuce evenly among plates. Squeeze lemon, grate peel. Mix both with sour horseradish, salt, whipped cream and pepper, stir in half-stiff whipped cream and offer with the leaf salad.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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