My dad shared with me an interesting recipe of a crunchy buckwheat al dente. Since then, I often cook it for breakfast. But recently, I thought: “Why not to make a salad on its basis?” The experiment was a success and the combination of crunchy buckwheat with raw crunchy vegetables turned out to be perfect. No doubt, you can use any fruit and vegetables you have at hand, or just serve the buckwheat with sea salt and farmer’s sour cream.
I usually have this salad for brunch or serve it as a separate dish. But adding some soft goat cheese or fried tofu will make it a light nutritious lunch or dinner.