Pumpkin Buckwheat Salad

Ingredients

• 250 g buckwheat groats
• Salt
• 400 g Hokkaido pumpkin (0.5 kg)
• 4 tbsp olive oil
• ½ tsp dried herb mix (thyme, marjoram, rosemary)
• Pepper
• 100 g Arugula
• 150 g small red apples (1 small red apple)
• 1 Organic lemon
• 2 tsp mustard
• 2 tsp Honey

Instructions

1. 1.

   Cook the buckwheat in twice its volume of boiling salted water for about 30 minutes until tender. Drain and let cool. Clean half a pumpkin, wash it, scrape out the seeds with a spoon, and cut into pieces. Peel, wash, halve, core, and dice the apple.

2. 2.

   Meanwhile heat 1 tbsp oil in a pan and sauté the pumpkin slices, turning occasionally, for about 10 minutes. Season with the herb mix, salt, and pepper.

3. 3.

   Wash, clean, dry, and chop the salad greens. Squeeze the lemon juice. Whisk together 3 tbsp olive oil, lemon juice, mustard, and honey; season with salt and pepper.

4. 4.

   Combine the buckwheat with the pumpkin, apple pieces, and salad; drizzle with the dressing.