Buckwheat With Boiled Egg And Carrot Salad Recipe

Prepare the Buckwheat

Start by rinsing 150 grams of buckwheat under cold water. Add the rinsed buckwheat to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes until the buckwheat is tender. Drain any excess water.

Boil the Egg

Meanwhile, place a medium egg in a saucepan and cover with cold water. Bring the water to a boil, then reduce heat and simmer for 9-12 minutes for a hard-boiled egg. Once cooked, place the egg in cold water to cool down. Peel and set aside.

Prepare the Salad

Wash and chop 50 grams of carrot and 30 grams of cucumber into your desired shape. Finely chop approximately 5 grams of parsley or your choice of fresh herbs. Toss the vegetables and herbs in a bowl.

Make the Dressing

In a small bowl, mix together 5 grams of olive oil with a squeeze of lemon juice, salt, and pepper to taste. Whisk until well combined.

Assemble the Dish

Combine the cooked buckwheat with the vegetable salad. Slice the boiled egg and place it on top. Drizzle the dressing over the salad and gently mix. Serve immediately.