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For this recipe you need about: 30 minutes

INGREDIENTS for 4 servings

  • 200 g buckwheat
  • 75 g dried tomatoes
  • 50 g cherry tomatoes
  • 1 red onion
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp paprika powder
  • salt & pepper
  • fresh basil & pine nuts to garnish


  1. Wash the buckwheat in a sieve with cold water and then ‘scald’ it with boiling water; then put it in a pot with salted water and boil it at low temperature for about 10 minutes.
  2. In the meantime, finely chop the dried tomatoes, onion & garlic.
  3. Heat olive oil in a pan and sauté onion & garlic in it for 1-2 minutes.
  4. Add tomato paste and paprika powder and stir in; then add buckwheat and dried tomatoes.
  5. In a separate pan without oil, toast the pine nuts briefly.
  6. Wash and chop the basil and cherry tomatoes; then add to all the ingredients and garnish with the pine nuts.
TIP: If you like, you can add a raw onion cut into strips to the salad or add rocket.

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