CABBAGE SALAD WITH BEETS, SWISS CHARD WITH BUCKWHEAT, SMOKED WALNUTS, AND TZATZIKI

Preparation time: 40+ min

Difficulty: medium


Serves 2


For cabbage salad with beets

Ingredients:

  • 3 young beetroots

  • 3 carrots

  • 1/2 small red cabbage

  • small bunch of marjoram or oregano

  • bunch of parsley

  • tahini

  • pepper



Peel the beets and cut them to your liking, thinly slice the carrots and cabbage with a mandoline slicer. Add chopped herbs and season. Mix all the ingredients well.


For Swiss chard and buckwheat

Ingredients:

  • 1/4 cup buckwheat

  • 250 g baby Swiss chard

  • nutmeg

  • salt and pepper


Soak the buckwheat for at least one hour, enough to extract the slime. Drain the buckwheat and rinse with running water. Blanch chard leaves for a few seconds in boiling water, then cool them immediately in cold water with ice. You must be very quick so that the chard still remains freshly green and keeps all the vitamins and minerals. Cut the cooled chard to your liking, place it in a large bowl, add buckwheat, season with a few pinches of nutmeg, and with salt and pepper. Mix well.


For smoked walnuts

Ingredients:

  • 1 clove of garlic

  • 1/2 cup sun-dried tomatoes

  • 1 ½ cup of walnuts

  • 1 tbs tomato paste

  • 1/2 tbs smoked red paprika

  • 1/2 tablespoons cumin powder

  • 1 tbs molasses yeast flakes

  • salt and pepper

  • water


Chop the garlic and soak sun-dried tomatoes in hot water until they soften. Drain the water, cut the tomatoes and add them with the rest of the ingredients to a food processor. Mix to get a texture of large crumbs. If the batter is too dry, add water while mixing if needed.