Description
This vegetarian salad is bright and flavorful! Simultaneously light and hearty dish. It can be a side dish for meat dishes, although alone it is also interesting, especially for dinner when you do not want to overeat.
Ingredients
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Buckwheat
1 pack
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Zucchini
1 piece
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Carrots
1 piece
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Cilantro
0.5 coup
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Garlic
1 tooth
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Red onion
1 piece
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Vegetable oil
3 Tbsp
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Lemon juice
2 Tbsp
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Black pepper
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Salt
Cooking
Cook buckwheat according to instructions.
Zucchini
and carrots clean, wash and cut into thin strips. For cooking do not add salt!
Heat 1 tablespoon of vegetable oil and fry zucchini and carrots on both sides. For speed, I roasted two pans. Roasted zucchini and carrot spread on tissue paper in different bowls.
Then fry the chopped onion rings and chopped garlic.
To the sauteed onions put the cooked buckwheat, chopped finely cilantro, salt and pepper.
Possible zucchini and carrot mixed with buckwheat, pour lemon juice and stir. Or to put the buckwheat on a platter, and then the zucchini with the carrots, sprinkle with lemon juice and serve.
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