By Camilla Marazzi

This warm buckwheat salad is a unique and complete dish, perfect for the first days of spring.

In winter, the cold makes us look for more calorific, hot, high-fat foods to eat, while spring is the ideal season to help the body get rid of any toxins accumulated in the colder months. In this regard, the dish we suggest is the ideal choice due to its balanced supply of energy and lightness.

Let's take a closer look at the main ingredients of this salad:

Buckwheat: One of the so-called "pseudocereals", naturally gluten-free and rich in mineral nutrients, protein and fiber, it is characterized by a low glycemic index and is known for its diuretic properties.

Cabbage: A vegetable rich in vitamins, appreciated for its anti-inflammatory power. Its antioxidant properties are due to its high content of flavonoids, while being rich in fiber makes it excellent for regulating intestinal transit.

Finally, the cannellini beans, rich in protein and low in fat like all legumes, perfectly balance the stronger flavor of buckwheat with their delicate flavor.



Ingredients for 2 servings:

- 100g of hulled buckwheat

- 240g of boiled cannellini beans

- finely chopped cabbage

- one carrot

- half a celery stalk

- half a leek

- salt or gomashio to taste

- extra virgin olive oil to taste

- lemon (optional)


Preparation time: 25 minutes


Cut the leek, carrot and celery into slices and fry in a pan with a drizzle of extra virgin olive oil and salt. Next, add the finely chopped cabbage and cover, turning the vegetables occasionally.

In the meantime, boil the hulled buckwheat and let it cool. Drain the cannellini beans and rinse them well.

When the cabbage softens, uncover it and let it dry.

With the heat off, add the buckwheat and the beans to the cabbage, season to taste and serve warm with a few drops of lemon.