Buckwheat salad
Description
Buckwheat is rich in amino acids and minerals such as iron, zinc, and selenium. In many dishes where rice is used, it can be replaced with buckwheat. For this salad, cook the buckwheat as usual, cool it to room temperature, and then refrigerate.
Instructions
- 1
Step 1
Confit tomato marinade: in a small bowl, mix finely chopped garlic, salt, honey, and olive oil.
- 2
Step 2
Prepare the confit tomatoes: cut the tomatoes in half, place them on a baking sheet lined with parchment paper. Pour the prepared mixture over the tomatoes and bake for 45 minutes at 150 degrees.
- 3
Step 3
Boil the buckwheat, place it in a bowl, add a little olive oil and mix. Let it cool.
- 4
Step 4
Peel and wash the onion, then slice it thinly into half-rings and place in a bowl of ice water for 5–7 minutes.
- 5
Step 5
Add sliced olives, squeezed onion, cooled confit tomatoes, and pieces of canned mackerel fillet to the cooled buckwheat. Add basil leaves and drizzle the salad with olive oil. Mix, taste, and add salt if necessary. Let the salad marinate for a few hours, then serve.