Buckwheat Bowl with Chestnuts

Ingredients

• 250 g Buckwheat
• Salt
• 400 g red cabbage
• 30 g hazelnuts (2 tbsp)
• 5 tbsp Rapeseed Oil
• 1 tbsp Apple cider vinegar
• 30 g Rosehip Jam (2 tbsp)
• 1 tsp Mustard
• Pepper
• 0.5 tsp dried thyme
• 300 g Chestnuts (pre-cooked; vacuum-packed)
• 100 g Field salad
• 100 g Wild Greens Salad
• 100 g Blackberries

Instructions

1. 1.

   Rinse the buckwheat in a sieve and cook in double the amount of boiling salted water for 15 minutes. Then drain and let cool.

2. 2.

   Meanwhile, peel, wash, and julienne the red cabbage. Massage the cabbage with 1/4 tsp salt for 5 minutes.

3. 3.

   For the dressing, roast the hazelnuts in a hot pan without fat over medium heat for 3 minutes. Then let cool and chop. Whisk together 4 tbsp oil with apple cider vinegar, jam, mustard, and 2-3 tbsp water, and season with salt, pepper, and 1/4 tsp thyme. Mix in the hazelnuts.

4. 4.

   Halve the chestnuts. Heat the remaining oil in a pan. Fry the chestnuts with the remaining thyme for 5 minutes over medium heat.

5. 5.

   Wash and shake the salads dry on the side. Wash the blackberries. To serve, place the buckwheat in 4 bowls, arrange with red cabbage, salads, chestnuts, and blackberries, and drizzle with dressing.