BUCKWHEAT SALAD WITH TAHINI DRESSING
gluten free, vegan
40-60 g buckwheat
1 spiralized carrot
1 handful arugula
1 handful finely chopped red cabbage
1/4 avocado in small pieces
1 tsp tahini
1 tsp olive oil
salt and pepper
roasted pine nuts
1 handful alfalfa sprouts
1.Cook the buckwheat according to package instructions. Cool while preparing the salad.
2.Mix together all the ingredients for the salad.
3. Mix together all the ingredients for the dressing.
4. Fold the dressing and buckwheat into the salad. Top with alfalfa sprouts and sprinkle with roasted pine nuts just before serving.