Vegan | Vegetarian

75 g buckwheat

1 leek

1 apple

1 tomato

2 Tbsp. sunflower oil (cold pressed)

30 g juice of half a lemon

A little mustard

1 pinch of sea salt

1 pinch of pepper

½ tsp. apple concentrate

60 g gouda cheese

40 g walnuts

Cook buckwheat in water for approximately 20 minutes, drain and allow to cool. Wash leeks, apples, and tomatoes. Cut leeks into thin rings, and apple and tomatoes into small cubes. Cut gouda cheese into cubes and add. Prepare dressing from oil, lemon juice, mustard, salt, pepper, and apple juice concentrate and pour over the buckwheat. Mix everything and marinate for a short while. Sprinkle with coarsely chopped walnuts.

Extra tip*

For dessert or as a side dish serve with a plate of seasonal fruit (200g).

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 527 kcal | Protein 15.6 g | Carbohydrates 38 g | Fibre 4.96 g | Fat 34.5 g