Buckwheat and Asparagus Salad Recipe | Abel and Cole
Abel and Cole's Crispy Buckwheat with Saffron Yogurt and Asparagus makes for a quick and satisfying lunch or light dinner.
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Cooking tools:
- Oven
- Saucepan
- Colander
- Baking sheet
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Serving bowl
- Spoon
- Wooden spoon
- Citrus press
Ingredients
- 150g buckwheat
- 350ml veg stock
- 250g cherry vine tomatoes
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 250g asparagus
- 150g Greek-style yogurt
- A pinch saffron powder
- 1 lemon
- Sea salt
- freshly ground black pepper
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