Warm buckwheat salad with pear chips

| August 9, 2012 | Reply

Buckwheat (or Fagopyrum as it is also called), is known for centuries in people who live in Tibet and northern China, as wheat could not be grown in the mountain regions. Nevertheless,  the last few years has started to become more familiar in the European – American cuisine for it’s healthy contribution, especially in gluten free and vegan diet.

Love salads? Love buckwheat? Here is a version which includes buckwheat, a perfect combination of vegetables and pear chips as guest star! So.. let’s see our warm buckwheat salad with pear chips.

Servings 4-6 

You need: 

  • 1 small cup buckwheat – organic
  • 3 small cups water
  • 1/2 aubergine, diced
  •  1 tomato, medium size – diced
  •  freshly ground pepper
  • salt
  • 1 tablespoon extra-virgin olive oil
  • a pinch of ground cinnamon

for the pear chips:

  • 1 small pear
  • 1 tablespoon olive oil
  • a pinch of ground cinnamon
  • 1 tiny dried chili pepper

Steps:

Prepare buckwheat and set aside.

Drizzle the oil in a small hot pot. Sauté the aubergine while stirring 3 or 4 minutes, until soften. Add the tomato and cook for 5 more minutes. Season with salt, pepper and cinnamon.

Add buckwheat. Mix well and set aside.

Cut the pear in half. Discard any kernel. Scoop it with a teaspoon making thin chips.

Heat the oil a small hot frying pan. Place chips and simmer for 3-4 minutes. Once they seem drier and golden add the cinnamon.

How to serve the buckwheat salad with chips:

Serve immediately by placing buckwheat salad and chips separately. As dressing drizzle the oil left from making your chips.

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Category: Salads

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