Saracen salad with red kiwis
Preparation time:
15 MINUTES
INGREDIENTS
Ingredients
INGREDIENTS FOR 4 PORTIONS
- 100 g buckwheat
- 3 Oriental Red Jingold kiwis
- 1 bunch late red radicchio
- half a head of Castelfranco variegated radicchio
- 50 g mixed salad leaves
- 40 g raisins
- 40 g of cashews
- 2 blonds oranges
- 2 clementines
- 20 g sunflower seeds (toasted)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons extra virgin olive oil
- 3 tbsp orange juice
- Sea salt, to taste
- 1 pinch of pepper
- 1 tablespoon flowers (or edible petals)
Preparation
PREPARATION: Wash the buckwheat and boil it in lightly salted water for about 25 minutes, being careful not to overcook it. In the meantime, wash and chop the vegetables, radicchio, and salad. Segment the oranges and tangerines, removing the pith. Heat a pan over a high heat and toast the sunflower seeds for a few minutes. In a bowl, combine the vegetables, citrus fruits, cashews, sunflower seeds, raisins, and lukewarm buckwheat. Dress with an emulsion of oil, orange juice, salt, and pepper. Peel and slice the Jingold red kiwis and add them to your salad along with fresh ginger. Finally, decorate with edible flowers or petals.
