Buckwheat Salad with Peas and Langoustine Tails
Salad with buckwheat, peas and langoustine tails is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g buckwheat
- Salt
- 1 Carrot
- 2 Apples (Granny Smith)
- 4 tsp lemon juice
- 400 g peas
- 200 g Sugar snap peas
- 1 bunch chives
- 12 langoustine tails
- 8 tbsp olive oil
- pinch cayenne pepper
- 50 ml white wine
- Pepper (freshly ground)
Instructions
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1.
Cook the buckwheat according to package instructions in salted water. Drain and rinse with cold water. Meanwhile, peel the carrot and slice into thin strips. Wash the apples and halve them; remove cores and cut the flesh into thin strips. Mix with 1 tsp lemon juice.
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2.
Blanch the peas and sugar snap peas in boiling salted water for about 3 minutes. Shock in ice water and drain. Wash the chives, pat dry with paper towels, and cut into ~3 cm pieces.
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3.
Peel the langoustine tails, leaving the tail fin intact. Heat 3 tbsp olive oil in a pan and sear the langoustines on both sides for about 1 minute each, seasoning with salt and cayenne pepper. Deglaze with white wine.
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4.
Combine buckwheat, carrot, apple, peas, sugar snap peas, and half the chives with the remaining olive oil and lemon juice. Season with salt and pepper. Arrange in deep bowls and scatter the langoustines on top. Garnish with the remaining chives.
