© Aurélie Jeannette PHOTOGRAPHY
The ideal salad for girls who go into detox mode ... but don't want to starve
PREPARATION: 30 min
REST: 20 min
COOKING: 5 min
For 2 to 4 people
Preparation:
Crack the nuts and collect the walnut kernels . Using a knife, chop half to break up the nuts . And roast the second half in a hot pan, stirring constantly.
Rinse the buckwheat . Bring 20 cl of water to a boil with 2 pinches of salt . Pour in the buckwheat and cook for 5 minutes over medium heat. Remove from the heat and cover the buckwheat seeds to swell for 20 to 30 minutes.
Meanwhile, prepare the raw vegetables . Peel and cut the beets into slices. Peel the oranges and cut them into slices. Peel the carrots and cut them into tagliatelle using a peeler. Finely slice the red cabbage . Rinse and dry the mesclun leaves and sprouted seeds .
Prepare the vinaigrette . Squeeze the orange . In a bowl, combine the orange juice with the mustard . Add the walnut oil , season with salt and pepper and toss again.
In a frying pan, heat the olive oil and sauté the buckwheat and the nut pieces for a few minutes .
In a serving dish, arrange the sautéed buckwheat with the chopped nuts , the beet slices , the orange slices , the minced red cabbage , the mixed greens and the sprouted seeds . Spread the roasted walnuts on top and drizzle with the walnut oil vinaigrette .
Starter or main course?
This colorful and tasty salad can be served for 4 people as a starter, but if it is your healthy lunch dish, plan for two!
Also discover the carpaccio of Saint Jacques
