Flemish Buckwheat and Bean Salad

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook 120 g buckwheat in salted water for 12 minutes, drain and leave to cool.

   12:00
2. 2

   Cook 200 g green beans for 8 minutes until al dente. Hard-boil 2 eggs for 8 minutes, then peel and quarter them.

   8:00
3. 3

   For the dressing, whisk together 1 tsp mustard, 1 tbsp white wine vinegar, 1 tbsp olive oil and a pinch of salt.

4. 4

   Toss the buckwheat, beans, 2 diced tomatoes and the eggs with the dressing and serve.