Bowls or porridge salads are the top of the last few years. My requirements for them are the maximum variety of ingredients, several types of vegetables, greens, a delicious dressing and a light porridge at the base. In addition, you can make it more satisfying by adding a) eggs(in any form - boiled, poached, prepare a simple omelet with cheese for salad), b) curd(cheesy, young, aged, any! goat and sheep in priority), c)Avocado(it can also replace zucchini in the recipe), d) salted salmon or tofu, e) nuts or seeds.But the salad is wonderful by itself. You can add mustard grains or a spoonful of thina to the dressing.
In the recipe, I used green buckwheat, simply because it has a slightly more delicate taste (and because there was no fried in the nearest store))). This does not mean that green is better or healthier. A matter of taste.
- 100 g buckwheat
- 1 medium zucchini or zucchini (feel free to replace diced avocado)
- spinach (chard, kale and other dark green leafy greens)
- dill (can be replaced with parsley, cilantro or used all together)
- mint (or any other greens with an intense taste - tarragon, a little thyme, sage)
- young green garlic (or onion, optional)
- sprouts (optional)
- olive oil
- red wine vinegar
- salt
- dry garlic
Boil buckwheat as indicated on the package. In salted boiling water, you can immediately drop a little olive oil into it, so it will not stick together. You can not in a saucepan, but in a pan with high sides, to immediately mix the salad in it. Allow to cool slightly.
At this time, zucchini or zucchini cut into strips, grease with olive oil and fry in a grill pan. On both sides, to a rosy color.
It is also convenient to prepare grilled vegetables in advance in slightly larger quantities than you plan to eat. And add them the next day to porridge salads. All vegetables will do! Especially if it is a wood or gas grill, but the ones cooked in a grill pan are no less good.
Wash, mix and finely chop the greens. The minimum program is 4 types. For example, spinach, dill, green garlic and mint. Or kale, green onions, cilantro, parsley, sprouts. Or spinach, mint, tarragon (or tarragon, but Middle Eastern varieties that we sell under the name tarragon are more fragrant), dill. Or spinach, chard, dill, mint. Cut the zucchini into small cubes and mix with the herbs in the buckwheat. Salt, season with dry garlic, olive oil and sprinkle with red wine vinegar.
Boil buckwheat as indicated on the package. In salted boiling water, you can immediately drop a little olive oil into it, so it will not stick together. You can not in a saucepan, but in a pan with high sides, to immediately mix the salad in it. Allow to cool slightly.
At this time, zucchini or zucchini cut into strips, grease with olive oil and fry in a grill pan. On both sides, to a rosy color.
It is also convenient to prepare grilled vegetables in advance in slightly larger quantities than you plan to eat. And add them the next day to porridge salads. All vegetables will do! Especially if it is a wood or gas grill, but the ones cooked in a grill pan are no less good.
Wash, mix and finely chop the greens. The minimum program is 4 types. For example, spinach, dill, green garlic and mint. Or kale, green onions, cilantro, parsley, sprouts. Or spinach, mint, tarragon (or tarragon, but Middle Eastern varieties that we sell under the name tarragon are more fragrant), dill. Or spinach, chard, dill, mint. Cut the zucchini into small cubes and mix with the herbs in the buckwheat. Salt, season with dry garlic, olive oil and sprinkle with red wine vinegar.
