Buckwheat salad for 2



200grs buckwheat (precooked)

A small bunch of parsley (finely chopped)

 Hand full of dried Mulberries (riced)

Half a red onion (finely chopped)

50grs of crinkled pickles beetroots (cut in Julienne)DSC01795

1 lemon (zest from a half and cut the other half in quart)

Salt and black pepper

4 tbsps. of olive oil

2 eggs (fried sunny side up in 2 tbsps. of oil)

Pinches of poppy seeds

Place the buckwheat, chopped parsley, mulberries, onions, onions, lemon zest salt, pepper and oil in a bowl.

Mix well and add the beetroots. Beetroot must beDSC01799 added in just before serving as it might colour the rest of the ingredients (knew that, just didn’t remember).

Taste and adjust salt and pepper.

Serve topped with a fried eggs and a pinch of poppy seeds. The lemon quarts will serve as vinaigrette.

Next time, replace the eggs  with flakes of left over salmon, roast chicken, duck or turkey! That’s all for now! 🙂

Buckwheat salad with a runny fried egg

Buckwheat salad with a runny fried egg


2 thoughts on “Buckwheat salad for 2

    • hey Jora, thanks for your comment. Yes you can use barley for this. The grains are slightly bigger, but it’ll work. Let me know how you’d improve this after you’ve made yours. See you soon.


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