Carrot and fennel slaw with sprouted buckwheat

Carrot and fennel slaw with sprouted buckwheat

4.8 11 valutazioni

Prep. 15min

Totale 50h 15min

8 portions

Ingredienti

buckwheat groats
60 g
cold water for soaking
fennel bulb trimmed and cut into quarters
300 g
carrots cut into pieces (4 cm)
200 g
celery stalk cut into pieces (4 cm)
1
green apple cored and cut into quarters
1
lemon juice
2 tbsp
spring onions/shallots cut into pieces (4 cm)
2
extra virgin olive oil
2 tbsp
sumac
2 tsp
fresh flat-leaf parsley leaves only
2 - 5 sprigs
fresh coriander leaves only
2 sprigs
fresh mint leaves only
2 sprigs
salt
2 pinches
ground black pepper
1 pinch
slivered almonds
20 g

Valori nutritivi per 1 portion

Calorie 116.5 kcal / 489.1 kJ

Proteine 2.4 g

Grassi 6.3 g

Carboidrati 10.7 g

Fibre 3.8 g

Grassi saturi 0.9 g

Sodio 65.8 mg

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Presente anche in

Focus on Buckwheat 9 ricette
Australia e Nuova Zelanda

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