Buckwheat, Beetroot and Orange Salad

Ingredients

• 150 g buckwheat
• Salt
• 300 g cooked beetroot (pre‑cooked; vacuum‑packed)
• 1 Red Onion
• 2 oranges
• Pepper
• 3 tbsp Lemon juice
• 40 g crème fraîche
• white pepper
• 1 tsp cinnamon
• 1 tsp ginger powder
• 0.5 tsp honey
• 400 g chicken breast fillet (2 fillets)
• curry powder
• 1 tbsp cooking oil
• 10 g parsley

Instructions

1. 1.

   Cook the buckwheat according to package instructions in salted water.

2. 2.

   While the buckwheat cooks, halve the beetroot and slice into thin rounds.

3. 3.

   Peel the red onion, cut it in half and slice into fine strips. Peel the oranges and separate the segments from the membranes, collecting the juice and squeezing out any remaining pulp.

4. 4.

   Combine the beetroot slices with the buckwheat, 3/4 of the onion strips and 2 tbsp orange juice. Season with salt and pepper, cover and let rest for about 20 minutes.

5. 5.

   Meanwhile whisk together the remaining orange juice, lemon juice, crème fraîche, salt, white pepper, cinnamon, ginger powder and honey to make a dressing.

6. 6.

   Arrange the salad on a plate and top with orange segments.

7. 7.

   Rinse the chicken under cold water, pat dry with paper towels, season with salt, pepper and curry powder. Heat oil in a grill pan and brown the chicken all around until golden brown. While the chicken cooks, wash, dry and chop the parsley. Slice the cooked chicken and distribute over the salad, then sprinkle with remaining onion strips and parsley. Serve with the dressing.

8. 8.