Buckwheat, asparagus and pesto salad

    This light buckwheat salad can be served warm or cold. It is an excellent side dish for grilled or steamed fish.


    1 person made this

    Ingredients
    Serves: 4 

    • 250ml water
    • 85g buckwheat, rinsed
    • 8 asparagus spears
    • 75g pesto
    • 2 tablespoons grated Parmesan cheese (optional)

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring water to the boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
    2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add asparagus, cover and steam until tender, 2 to 6 minutes. Remove from steamer; cut into bite-size pieces.
    3. Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

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