Roasted buckwheat salad with apple and tomato

Method

Toast buckwheat in a frying pan for about 2 minutes, remove immediately, so that it does not burn. Season with a bit of herb salt, if you like.

Mix all the ingredients for the dressing in a small jar and drizzle over the salad.

Now add the roasted Buckwheat over the salad and serve.

Ingredients

for 2 servings

• 100 g salad greens
• 50 g Rapunzel buckwheat
• 10 Cherry Tomatoes, halved
• 1 Apple, cut in thin slices

Dressing:

• 2 tbs Rapunzel olive oil sicilia DOP, nativ extra
• 1 tbs Rapunzel aceto balsamico di modena I.G.P. (Rustico)
• 1 tsp Rapunzel coconut flower syrup
• ½ tsp Rapunzel herb salt iodized with 15% herbs and vegetables