- Ingredients: Frozen broad beans 400 g, Buckwheat 200 g, Vegetable broth 400 ml, Walnuts 150 g, Radishes 1 bunch, Spring onion 1 bunch, White wine vinegar 1 tablespoon, Walnut oil 3 tablespoons, Extra virgin olive oil 1 tablespoon . Fresh parsley 1 bunch, Salt, Ground black pepper.
- Preparation: We start by putting the beans in a pan with boiling water and cooking them until they are tender. We drain them and reserve. Wash the buckwheat under cold running water and boil it with the vegetable broth or water until tender but a bit firm. We drain it. Chop the walnuts, wash and slice the radishes and chop the spring onion. We mix all the ingredients of the dressing. Put the buckwheat in a salad bowl and mix it with the broad beans, the radishes, the walnuts and the spring onion. Pour the dressing on top and serve the salad.
Buckwheat and broad bean salad