Nectarine and pickled carrot salad
with feta cheese, almonds and green leaves
A very tasty way to enjoy pickled carrots in combination with the sweetness of the nectarine. The salad is served with cooked buckwheat!
Nice and quick!
milk, tree nut
Mix of green leaves
Apple cider vinegar
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Finely grate the ginger. Place 1 tablespoon of oil, the ginger and the buckwheat in a pot. Turn on the fire and once they start to brown, add 400ml of water. Bring the water to a boil and let it cook for approx. 15 minutes until tender. Drain the water, let the buckwheat cool down and set aside.
Wash the vegetables. Peel the carrot and make thin slices with a peeler. To make it easier, you can prick the end of the carrot with a fork and use the fork to keep the carrot in place while making slices with the peeler. Mix 120ml of water and the vinegar in a small bowl. Add salt to taste. Add the carrot and let it sit until it's ready to be used.
Cut the nectarine in half, remove the pit and cut it into slices. Chop the almonds. Chop the green leaves. Drain the liquid from the carrots.