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Grilled buckwheat salad with vegetables

Grilled buckwheat salad with vegetablesimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAfrique


  • 250 g kasha (roasted buckwheat, this product can be found in organic shops)
  • 2 tomatoes
  • 1 small zucchini
  • 1 bunch chives
  • 1 lemon
  • 2 tablespoons sunflower oil
  • 6 sprigs flatleaf parsley
  • Salt, pepper


  • Cook the kasha in boiling salted water for 10 minutes. Let cool and set aside in the refrigerator.
  • Chop the parsley and chives.
  • Squeeze the juice of one lemon.
  • Wash the vegetables and cut them into small cubes.
  • Add parsley, chives, lemon. Season with salt and pepper.
  • Mix with cold kasha and enjoy.


Total carbs


Total fat

Saturated fat

Omega 3



295.4 Kcal

42.9 g

3.8 g

7.6 g

1.1 g

0.1 g

6.8 g

76.3 g


The nutritionist's advice:

This buckwheat salad can be used with other grains: millet, cassava semolina, etc. Vegetables can also vary. Choose seasonal vegetables and local produce.