Sweet and sour buckwheat salad with parsley and celery

Ingredients for 4 servings:

• 200 g buckwheat
• 500 ml vegetable stock
• 1 bunch parsley, flat, with stems
• 1 organic lemon(s), juice and zest
• 3 stalks garlic sprouts, fresh (Asian market), alternatively 1/2 bunch chives
• 2 spring onions
• 5 tbsp brown sugar (less to taste)
• 50 ml extra virgin olive oil
• 1 pinch of cumin powder
• 3 stalk(s) Celery with leaf green from the inside of the perennial

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Refreshing and surprising vegan salad variation with buckwheat from Fiefhusen

Briefly bring the vegetable broth and buckwheat to a boil. Then simmer for about fifteen minutes over low heat, then cook until al dente. It’s best to taste the buckwheat occasionally to ensure it doesn’t become too soft; it should retain some bite. Then place it in a sieve, drain, and set aside to cool. Place the lukewarm buckwheat in a bowl and stir in the olive oil. Chop the parsley medium-finely. Finely slice the garlic sprouts or chives and spring onions. Finely slice the celery. Stir everything in. I always use the soft, tender celery from the inside of the stalk, including the greens, for the salad. With flat-leaf parsley, be sure to use the stems and not chop the leaves too finely. This gives the salad even more bite, and the stems are much more flavorful than the leaves! Now grate half the zest of the organic lemon (don’t forget to wash it, though!) over the mixture, squeeze the lemon, add the juice, and mix everything together. Finally, season with brown sugar and a pinch of cumin. We like it quite sweet, so 5 tablespoons is more of a suggestion. It’s better to work your way up to your personal sweetness level. Let it steep briefly and serve while still lukewarm or at least at room temperature. The flavors will suffer if served from the refrigerator! Quick to make, simple, delicious, and truly vegan.