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)
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
- Preheat the oven to 180 °C (top and bottom heat).
- Cut the carrots into chunks and slice the onion into wedges.
- 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.
- 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.
- Meanwhile, cook the buckwheat according to the packet instructions and drain well.
- Whisk all the dressing ingredients until smooth, thinning with a little almond milk if necessary.
- 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.