MealCrew

Warm carrot salad with buckwheat

Warm carrot salad with buckwheat: roasted vegetables, carrots, red onion, a handful of cashew nuts or walnuts, olive oil, honey

1 to 20 – amounts adjust automatically 15 minutes Salad German 720 kcal per serving (estimated)

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Warm carrot salad with buckwheat

AI-generated

Ingredients

  • roasted vegetables
  • 400 g carrots
  • 1 red onion
  • 1 a handful of cashew nuts or walnuts
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp oregano
  • 1 tsp turmeric
  • salt
  • black pepper
  • salad
  • 140 g buckwheat (dried)
  • 50 g spinach
  • 50 g pomegranate seeds
  • 1 a handful of parsley
  • dressing
  • 2 tbsp tahini or light-coloured nut butter
  • 15 g fresh basil, chopped
  • juice of 1 lime or lemon
  • 80 ml unsweetened almond milk
  • 2 tsp paprika powder
  • 2 tbsp tomato purée

Instructions

  1. Preheat the oven to 180 °C (top and bottom heat).
  2. Cut the carrots into chunks and slice the onion into wedges.
  3. Mix together the oil, honey, oregano, turmeric, salt and pepper to make a marinade, toss the vegetables in it and spread them out on a baking tray.
  4. Cook in the oven for about 15 minutes. Then add the nuts to the baking tray and roast for a further 5–10 minutes, until the carrots are cooked through and lightly browned.
  5. Meanwhile, cook the buckwheat according to the packet instructions and drain well.
  6. Whisk all the dressing ingredients until smooth, thinning with a little almond milk if necessary.
  7. Mix the buckwheat, roasted vegetables and spinach in a bowl, fold in the parsley and pomegranate seeds, and drizzle with the dressing.

AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.