Buckwheat Sprout Salad
Description
This recipe won't take much time. Here's a simple salad recipe with sprouted buckwheat. The result is a delicious, tender, and very healthy dish. I admit, even I am a bit cautious about sprouts and can only eat them mixed with something else, not to mention my family. But here, thanks to the lightly sautéed mushrooms, the salad turns out beautifully appetizing, and everyone eats it up and asks for seconds! And now, the recipe: 1. Slice mushrooms into thin pieces. In this case, I'm using porcini mushrooms, but you can use any kind, including button mushrooms. Heat sunflower oil in a frying pan and sauté the mushrooms in it. 2. Transfer the cooked mushrooms onto a paper towel to drain off excess oil. 3. In a large bowl (a salad bowl), mix spinach and sprouted buckwheat. Add the slightly cooled sautéed mushrooms. 4. Crumble feta cheese and add it to the salad. Simply sprinkle the feta pieces on top. 5. Season the salad with salt and pepper. Drizzle with olive oil. Squeeze juice from half a lemon and sprinkle over the salad—this adds just the right touch of pleasant acidity. That's it! Serve immediately.