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Grilled buckwheat salad with vegetables

Grilled buckwheat salad with vegetables
Preparation time:
15 min
Cooking time:
15 min
For 4 people
Grilled buckwheat salad with vegetables


250 g kasha (roasted buckwheat, this product can be found in organic shops)
2 tomatoes
1 small zucchini
1 bunch of chives
1 lemon
2 tablespoons sunflower oil
6 sprigs of flat-leaf parsley
salt, pepper


Cook the Kasha in boiling salted water for 10 minutes. Let cool and set aside in the refrigerator.
Chop the parsley and chives.
Squeeze the juice of one lemon.
Wash the vegetables and cut them into small cubes.
Add parsley, chives, lemon. Season with salt and pepper.
Mix with cold Kasha and enjoy.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
295.4 Kcal 9.5 g 3.8 g 7.6 g 1.1 g 0.1 g 6.8 g 76.3 g

The nutritionist's advice:

This buckwheat salad can be used with other grains: millet, cassava semolina, etc. Vegetables can also vary. Choose seasonal vegetables and local produce.