Cold buckwheat salad
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ingrediencie
500 g cooked and cooled buckwheat cooked in salt water a handful of cooked chickpeas ks chopped peppers ks dried tomatoes ks red onion-you can also leave larger pieces to crisp up ks black sesame seeds ks olive oil ks black pepper and a bunch of chopped parsley, chervil and basil sprigs ks feel free to add spinach, nettles or other herbs
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Both hot and cold, oregano salads are a great meal for travel and work. It doesn’t need to be reheated and will last without refrigerator carry in your purse even on warmer days.
1.
If you want your salad warm, keep the buckwheat and chickpeas unrefrigerated. Heat but do not overcook the onion and peppers with the sun-dried tomatoes in a little fat and remove from the heat.
2.
Mix immediately with the herbs and sesame seeds and season to taste. If you want the salad cold, stir all the ingredients into the buckwheat and chickpeas and toss with a few tablespoons of oil.
3.
If you add a few drops of lime or mint leaves with dill just before serving, you’ll add a new flavour dimension.
