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DUROMATIC® pressure cooker
DUROTHERM® / HOTPAN®

Recipe

Warm buckwheat salad

easy

APPROX. 20 mins

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

2468 kJ / 589 kcal (Per person)

Ingredient

  • Carbohydrates 45 g
  • Sugar 9 g
  • Fat 39 g
  • Protein 18 g

Allergens

  • Gluten
  • Nuts
  • lactose
  • sulphate

Note

If asparagus isn’t in season, this salad works equally well with other vegetables such as broccoli, sugar snap peas, spinach, baby zucchini etc.

Cooking Equipment

Ingredients

  • 6 1/2 tbsp Buchweizen
  • 6 1/2 tbsp cherry tomatoes Wash, drain and halve
  • 7 ounces green asparagus remove the woody ends, cut off the heads of the asparagus and cut the rest of the green asparagus into pieces of equal size
  • 3/4 cup feta cheese mit einem Küchenpapier trockentupfen und mit den Händen zerbröseln
  • 5 Snack Gurken
  • 1 1/2 tbsp walnuts roughly chop
  • 1 mint sprig pluck off leaves and chop coarsely
  • 1 tbsp butter
  • Salt and pepper Freshly ground if required

Dressing

  • 1 lemons juice and zest
  • 1 tbsp honey flüssiger Blütenhonig
  • 1 tbsp cider vinegar
  • 4 tbsp canola oil
  • 1 tsp herb salt
  • Black pepper Freshly ground

Instructions

Buckwheat

1. Add water to the buckwheat at a ratio of 1:1 (1 cup buckwheat, 1 cup water) and place in the DUROTHERM®. Close the lid.

2. Cook at pressure on setting 1 for 5 minutes. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.

3. Pour off any excess water and season to taste.

green asparagus

1. Heat the butter in a frying pan, add the asparagus and fry for 7-8 minutes until it is just cooked, but still firm to the bite (al dente).

2. Season to taste with salt and pepper.

Dressing

1. Place all the ingredients in a large bowl and stir well.

Serving

Spoon the buckwheat onto a plate, arrange the vegetables on the top and crumble the feta cheese over the food. Garnish with walnut pieces and a little mint. Pour the dressing over the food and serve warm but not hot.

Hint This is ideal for making in advance to take as a salad for your packed lunch.

Origin

Lara Hüsler

easy

APPROX. 40 mins

Enough For

4 persons

Cookware

DUROTHERM® / HOTPAN®

Nutritional Value

2468 kJ / 589 kcal (Per person)

Ingredient

  • Carbohydrates 45 g
  • Sugar 9 g
  • Fat 39 g
  • Protein 18 g

Allergens

  • Gluten
  • Nuts
  • lactose
  • sulphate

Note

If asparagus isn’t in season, this salad works equally well with other vegetables such as broccoli, sugar snap peas, spinach, baby zucchini etc.

Cooking Equipment

Ingredients

  • 6 1/2 tbsp Buchweizen
  • 6 1/2 tbsp cherry tomatoes Wash, drain and halve
  • 7 ounces green asparagus remove the woody ends, cut off the heads of the asparagus and cut the rest of the green asparagus into pieces of equal size
  • 3/4 cup feta cheese mit einem Küchenpapier trockentupfen und mit den Händen zerbröseln
  • 5 Snack Gurken
  • 1 1/2 tbsp walnuts roughly chop
  • 1 mint sprig pluck off leaves and chop coarsely
  • 1 tbsp butter
  • Salt and pepper Freshly ground if required

Dressing

  • 1 lemons juice and zest
  • 1 tbsp honey flüssiger Blütenhonig
  • 1 tbsp cider vinegar
  • 4 tbsp canola oil
  • 1 tsp herb salt
  • Black pepper Freshly ground

Instructions

Buckwheat

1. Add water to the buckwheat at a ratio of 1:2 (1 cup buckwheat, 2 cups water) and bring to the boil in the DUROTHERM® / HOTPAN®.

2. Now turn down the heat, put the lid on and simmer for 5 minutes.

3. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 25 minutes.

4. Season to taste with salt and pepper.

green asparagus

1. Heat the butter in a frying pan, add the asparagus and fry for 7-8 minutes until it is just cooked, but still firm to the bite (al dente).

2. Season to taste with salt and pepper.

Dressing

1. Place all the ingredients in a large bowl and stir well.

Serving

Spoon the buckwheat onto a plate, arrange the vegetables on the top and crumble the feta cheese over the food. Garnish with walnut pieces and a little mint. Pour the dressing over the food and serve warm but not hot.

Hint This is ideal for making in advance to take as a salad for your packed lunch.

Origin

Lara Hüsler