Savory Oat Buckwheat Bowl with Spring Salad and Flaxseed Oil Dressing

Ingredients

• 100 g buckwheat groats
• 0.5 tsp turmeric powder
• salt to taste
• 130 g hearty oat flakes
• 0.5 bunch radishes
• 2 carrots
• 100 g Baby spinach
• 200 g frozen peas
• 0.5 bunch basil (10 g)
• 300 g Yogurt (3.5% fat)
• 3 tbsp flaxseed oil
• 2 tsp crushed flaxseeds

Instructions

1. 1.

   Roast the buckwheat groats for 2 minutes without oil over medium heat. Then pour in turmeric and 750 ml boiling salted water, simmer for about 20 minutes while stirring occasionally. Remove from heat, add 100 g oat flakes, stir, and let sit for 5 minutes to absorb.

2. 2.

   Meanwhile, peel and wash the radishes, slice them thinly. Peel and wash the carrots, then cut into long strips with a vegetable peeler. Wash and dry shake the spinach. Boil the peas in water for 5 minutes, then shock in cold water, drain, and let cool.

3. 3.

   Wash, dry shake, and finely chop the basil. Mix yogurt with flaxseed oil and basil, season with salt. Toast the remaining oat flakes and crushed flaxseeds in a dry pan until fragrant.

4. 4.

   Divide the oat buckwheat mixture into four bowls, arrange the vegetables on top, drizzle with the sauce, and sprinkle the toasted oat-flax mix over everything.