Warm Buckwheat Salad with Green Asparagus

I hope you all had a good start of the new week! Today, I will keep it quite short – when I found this amazing vegan food blog a couple of weeks ago, I was thrilled and immediately bookmarked around ten new recipes 🙂 So many creative ideas! The first one I tried to make was this super delicious and nutritious buck wheat salad with green asparagus. It tasted simply gorgeous with the roasted asparagus and the lemon dressing!

Ingredients (serves 2):

I clove of garlic
150 g green asparagus
2 tbsp olive oil
1 tsp salt
zest and juice of half a lemon
150 g buckwheat
75 g arugual
100 g kidney beans (cooked)
salt, pepper

Preheat the oven to 180°C. Cut the garlic into fine slices and mix together with olive oil, salt and the lemon zest. Wash the asparagus and the arugula.  Spread a baking sheet with baking parchment and spread the asparagus on the sheet. Sprinkle them with the lemon garlic marinade an bake in the oven for about 20 minutes. In the meantime cook the buckwheat according to the instructions on the packaging. Mix all ingredients together and season with salt and pepper.

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