Leftover Grechka With Tahini Dressing Bowl (Vegan)

A recipe that will make everyone love buckwheat.

Let's talk about buckwheat- the nutritious powerhouse that often gets overlooked. It's time to give this underrated grain the recognition it deserves.

Trust me, this recipe is a game-changer.

Not only is buckwheat rich in fiber, protein, and essential minerals, but it also boasts numerous health benefits.

But here's the best part - with this delightful bowl, even the biggest buckwheat skeptics will become believers.

Difficulty:

Easy

Serving:

2 servings

Preparation time:

15 minutes

Ingredients

150 g cooked grechka (buckwheat)
100 g red cabbage, shredded.
50 g purslane, chopped.
40 g carrot, grated.
40 g green apple thinly sliced.
30 g green olives, sliced.

For the tahini dressing:

30 ml lemon juice
30 g tahini
15 ml olive oil
5 g cumin
5 g chopped red chili pepper.
5 g salt
5 g black pepper

Preparation

In a large mixing bowl, combine the cooked Grechka, purslane, red cabbage, green olives and grated carrot. Mix well to combine.
With a blender combine lemon juice, tahini, olive oil, ground cumin, chopped red chili pepper, salt, and pepper. Adjust the seasonings according to your taste.
Drizzle the tahini dressing over the Grechka and vegetable mixture. Toss well to coat everything evenly.
Divide the mixture into two serving bowls.
Serve with apple slices on top.

Enjoy!