Is it already summer?
Nope, sadly not. But oh what would I give for warm sunshine on my skin. So sun do you want an orange bowl too? I know you want, like everyone else.
And the reason why these bowls are so colorful? Hm, maybe its because I went for a really long walk with my dog through the forest and I caught a lot sunbeams. Like I lived half a year in a cave. Without sunlight. Am I the only person who has ever felt this? Guess not, and especially not after such an strange/cold winter and quite a lot of school work.
But now stop the random talk and dive into these grapefruit bowls!
Are you ready?
Yep, I love buckwheat. I could eat it raw, savory, in baked rawnola or cookies. Its definitely my favorite „pseudo cereal“. All mixed with roasted corn, carrots, arugula, parsley, crushed hazelnuts and a oh so lemony and citrusy dressing.
And since I couldn’t find a few good quality blood oranges/ white oranges or lemons at my local supermarket, I can anyhow say they exist and can be found at Mehadrin
Also don’t forget to use the 5% code LP10220165 at the checkout, yees who would say no to discount codes? Right, nobody!
Ah I definitely have to pop a few more oranges just to smell them again..
What you need:
220 grams buckwheat
2 1/2 tsp oil
20 grams crushed hazelnuts
1 tsp cumin
1 glove garlic
parsley, finely chopped
- Preheat oven to 180°C.
- Toss chopped carrots with 1 tbsp of olive oil and season with salt and pepper. Roast for 15-20 minutes or until golden brown.
- Cut the oranges and lemons in half and pop them in the oven to roast alongside the carrots.
- To cook the buckwheat, add it and water in a saucepan. Cook over a low heat for 5-8 minutes, or until all of the liquid have been absorbed.
- To make the dressing, remove the skin from the garlic and crush the clove to a paste. Scrape it into a small bowl. Add 1 tbsp of olive oil. Squeeze orange and lemon juice into your bowl. Taste and add a bit more orange or lemon juice. Mix well and add salt and pepper to taste.
- Now add your carrots, buckwheat, parsley, hazelnuts and dressing to a normal or hollowed orange skin bowl and stir to combine.