Bowl with Buckwheat, Autumn Oven Vegetables and Feta

Cook the Ja!Natürlich buckwheat in salted water, while this cools down, let the Ja!Natürlich lentils soak for 60 minutes.

Cut the peeled Ja!Natürlich carrots into sticks, the Ja!Natürlich beet and the Ja!Natürlich onion into slices. Cook the vegetables seasoned with salt, pepper, oil and rosemary for 35 minutes at 200 °C in the oven.

Cut the Ja!Natürlich feta into small cubes.

Toast the Ja!Natürlich sunflower seeds with a little oil in a small pan.

Put the ingredients in the bowl in the following order: Ja!Natur buckwheat and arugula as a base, on top Ja!Natur oven vegetables and the Ja!Natur lentils, garnish with the Ja!Natur sunflower seeds, the Ja!Natur feta and the sprouts.

Mix Ja!Natürlich organic mustard, Ja!Natürlich balsamic vinegar and Ja!Natürlich maple syrup well for the dressing and drizzle over the salad just before eating.

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