ARUGULA SALAD WITH BUCKWHEAT


  • Half cup of buckwheat
  • 1 cup of hot water
  • 3 tablespoons of sunflower oil
  • 150 grams of mushrooms
  • 1 bunch arugula
  • 1 hot red pepper
  • Sufficient salt, pepper and chili flakes

FOR SAUCE

  • 3 tablespoons of balsamic vinegar
  • 3 tablespoons of olive oil
  • enough salt

Put the buckwheat in a small saucepan and boil it with half a teaspoon of salt and hot water. When the water is absorbed, mix it and remove it from the stove. On the other hand, take the oil in a pan and add the mushrooms. Adjust salt and seasoning and sauté. In a deep salad bowl, add the arugula first, then the buckwheat and the mushroom last. Add the chopped red pepper. Drizzle balsamic vinegar, olive oil and salt on top. Blend and serve.

ENJOY YOUR MEAL

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