Ingredients
For 2 servings
Bowl
- 150 g buckwheat
- ½ tsp vegetable stock
- 200-300 g Luya Organic Chunks Savory Teriyaki
- 4 pcs. Radishes, enjoy sliced
- 200 g frozen peas, defrosted
- 8 pcs. Cherry tomatoes, halved
- 2 handfuls of young leaf lettuce
- 175 g chickpeas (from the tin or sous-vide from Migros)
- 1 handful of fresh blueberries
- Fresh mint leaves, roughly chopped
- 30 g pine nuts (optional)
Lemon tahini dressing
- 150 g coconut yoghurt or natural soya yoghurt
- 1 tbsp tahini (sesame butter)
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 organic lemon, juice and a little zest
- ½ tsp maple syrup
- Salt & pepper
Preparation
1. Prepare the buckwheat
Rinse the buckwheat thoroughly under cold water. Bring to the boil in a pan with water and ½ teaspoon of vegetable stock. Cook the buckwheat until cooked but still firm to the bite. Then drain off the excess water and set the buckwheat aside.
2. Prepare Luya Organic Chunks Savory Teriyaki
Fry the Luya Organic Sliced Savory Teriyaki in a pan with a little olive oil until golden brown.
3. Prepare the remaining ingredients
Wash the vegetables, lettuce, blueberries and mint leaves thoroughly. Rinse the chickpeas under cold water and drain well. Cut the radishes into thin slices and halve the cherry tomatoes. Roughly chop the mint leaves. Briefly toast the pine nuts in a pan without oil and set aside with the other ingredients.
4. Lemon tahini dressing prepare
For the dressing, mix all the ingredients together. Flavour with salt and pepper and season as required.
4. Serving
Arrange all the ingredients in two deep plates and mix with the dressing. Top with blueberries, roasted pine nuts and chopped mint. Your Luya Sunshine Bowl is ready.
