Spicy buckwheat salad is an ode to joy.
Seasonal tomatoes, borlotti beans and buckwheat are a winning combination for a simple and nutritious spicy buckwheat salad. Great to be served warm or cold, it belongs to one of those recipes that require only a few but high-quality ingredients.
Spicy buckwheat salad: Ingredients
300 g (11 oz) Buckwheat
150 g (5 oz) cherry tomatoes
150 g (5 oz) Borlotti beans, boiled
4 tbsp Extra virgin olive oil
Pinch of sea salt
1 tsp chili powder
Spicy buckwheat salad: Method
- Rinse the buckwheat and cook in a pot with salt water, following the time indicated in the package.
- Wash the cherry tomatoes and cut in half. Add the borlotti beans. Season with 3 tbsp. olive oil, salt and chilli.
- Stir and leave to rest.Drain the buckwheat, add to the cherry tomatoes and the beans.
- Season with the remaining oil spoon and rest for 30 minutes before serving.