If you’re looking for an easy and hearty salad, Buckwheat salad with dried plum and tomato is for you.
It’s keeping it full and energizing for a long time.
200 g of buckwheat
200 g of datterino tomatoes
1 fresh spring onion
100 g of prunes
a handful of mint
a handful of limoncin grass
a handful of lemon balm
15 g of lemon juice
5 tablespoons of extra virgin olive oil
Boil buckwheat for 20 minutes, drain and allow to cool. In a bowl mix the lemon, the oil, the tomatoes cut into 4 parts, the chopped aromatic herbs, the boneless prunes and cut into cubes, and finally add salt. Leave everything to season at room temperature for 15 minutes. After the time, add the buckwheat and put the salad in some pasta rings. Remove the coppapasta and serve.