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Buckwheat with Fresh Radish, Mint and Cilantro
Ingredients
2–4 servings
500 g of packaged Makfa buckwheat
a bunch of cilantro
1/2 bunch of mint, leaves only
a bunch of radishes
1 tbsp of sesame seeds
salt
For the sauce:
1 clove of garlic
1/2 red chili pepper or to taste
juice and zest of two lemons
4 tbsp of sesame oil
2 tbsp of rice vinegar
1 tbsp of ground fresh ginger
1 tbsp of cane sugar or honey
3/4 tsp of ground black pepper
Cooking
time
30 minutes
Main
ingredient
Buckwheat
Additional properties
For kids
Cooking
1. Add water and salt to the buckwheat, and cook for 15-20 minutes until the buckwheat is ready. Wash the greens and the radishes, chop the greens and cut the radish into circles.
2. Prepare the sauce. Peel and press the garlic, chop the chili pepper and grate the lime zest thinly. Mix all the ingredients for the sauce and set aside for a while.
3. Mix the buckwheat with the greens, add the sauce and mix well. Sprinkle with sesame seeds on top, add the radishes and serve.
Cuisine
China and South-Eastern Asia
Dish type
Entrees
Entrees
