Ingredients and Weight:
- Dry Lentils: 200 grams
- Buckwheat: 150 grams
- Fresh spinach: 200 grams
- Red bell peppers: 100 grams (chopped)
- Red onion: 100 grams (chopped)
- Feta cheese: 100 grams
- Extra virgin olive oil: 5 tablespoons
- Balsamic vinegar: 3 tablespoons
- Salt and pepper: to taste
Preparation Time:
- Preparation Time: 45 minutes (including cooking time)
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Sort and wash lentils, then cook in boiling water until tender (about 20 minutes). Drain and let cool.
- Prepare buckwheat according to package instructions, usually by boiling for about 15 minutes, then letting it cool.
- In a large bowl, combine cooked lentils and buckwheat. Add chopped red bell peppers and red onion.
- Dress the salad with olive oil, balsamic vinegar, salt, and pepper. Toss gently to combine.
- Add fresh spinach and crumble feta cheese over the salad. Mix gently.
- Serve immediately or pack for to-go customers.
Nutritional Information:
(Per serving, assuming 8 servings total)
- Calories: 350
- Fat: 18g
- Carbohydrates: 40g
- Protein: 15g
- Fiber: 8g
Dish Characteristics:
- Gluten-free
- Hearty and healthy salad with a balance of protein, carbs, and fats
- Perfect for a light meal or as a side dish
- Vegan-friendly option (exclude feta cheese)
User Comments:
- "This salad is so refreshing! The combination of lentils and buckwheat is unique and adds a nice crunch."
- "I love the addition of feta cheese in this salad, it gives it a delicious tangy flavor."
- "This salad is perfect for a light meal on the go. It's gluten-free and healthy, exactly what I'm looking for."
Special Precautions and Tips:
- Make sure to check the expiry date of the buckwheat and ensure it is not contaminated with impurities before use.
- Lentils should be cooked until tender but not overcooked to maintain their texture and flavor.
- Adjust the seasoning according to personal preference, adding more olive oil or vinegar if desired.
