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Swedish-Style Buckwheat

Swedish-Style Buckwheat

Prep: 32 min Cook: 64 min Total: 96 min 1 servings Easy Lunch
Dairy-Free

Ingredients

  • 30 g Buckwheat
  • 10 g Cashew
  • 160 g Sea fish fillet
  • 25 g Hummus
  • 75 g Beet greens, cooked, boiled, drained, with salt
  • 75 g Red bell pepper
  • 10 g Oil
  • 1 tbsp Lemon juice and soy sauce
  • to taste Oregano, allspice

Instructions

  1. 1
    Cook buckwheat and place in a deep plate. Top with hummus.
  2. 2
    Steam or bake the fish until done (on average this takes 15-18 minutes at maximum temperature). Place the fillet on the hummus.
  3. 3
    Wash beetroot, place in a pot and boil for 30 minutes. If planning ahead, boil the beetroot the evening before to save time at lunch. Then grate the beetroot on a coarse grater. Deseed and grate the bell pepper. Add oil, lemon juice, soy sauce, oregano, allspice and mix. Place all ingredients on top of the fish fillet.
  4. 4
    Finely chop cashews and sprinkle over the dish.