Serving 2 to 4
Crack the nuts and recover the walnut kernels. Using a knife, chop half of them to make nut chips. And roast the second half in a hot frying pan without stopping stirring.
Rinse the buckwheat. Bring 20 cl of water to the boil with 2 pinches of salt. Pour in the buckwheat and cook for 5 minutes over medium heat. Remove from the heat and let the buckwheat seeds swell, covered, for 20 to 30 minutes. Meanwhile, prepare the raw vegetables. Peel and slice the beets. Peel the oranges raw and cut them into slices. Peel the carrots and use a peeler to cut them into tagliatelle. Thinly slice the red cabbage. Rinse and dry the mesclun leaves and sprouts.
Prepare the vinaigrette. Squeeze the orange. In a bowl, mix the orange juice with the mustard. Add the walnut oil, salt and pepper and toss again.
In a frying pan, heat the olive oil and sauté the buckwheat and walnut chips for a few minutes.
Arrange the sautéed buckwheat with walnut pieces, beetroot slices, orange slices, chopped red cabbage, mesclun and sprouts on a serving dish. Spread the roasted walnut kernels on top and drizzle with the walnut oil vinaigrette.
Starter or main course?
This colourful and tasty salad can be served as a starter for 4 people, but if it’s your healthy breakfast dish, plan it for two!
Author: Céline Mennetrier – Photo credit: Aurélie Jeannette