Celery-and-apple salad with crispy buckwheat

Delight in the refreshing blend of crunchy celery and crisp apple, topped with crispy buckwheat for added texture in this vibrant salad.

Ingredients:

• 1 cup uncooked buckwheat groats
• 3 tablespoons olive oil, divided
• ¾ teaspoon fine sea salt, divided
• Freshly ground black pepper
• 4 celery stalks with leaves, thinly sliced on a diagonal (about 2 cups)
• 1 sweet tart apple (such as Pink Lady, about 9 oz.), thinly sliced
• ¼ cup loosely packed dill leaves, chopped, plus more for serving
• 3 tablespoons apple cider vinegar
• 60g pecorino Romano cheese, finely grated (about ½ cup), divided

Instructions:

1. Heat up your oven to 350°F. Mix buckwheat with 1 tablespoon of olive oil, ½ teaspoon of salt, and some black pepper on a baking sheet with edges. Bake the buckwheat until it turns slightly brown, approximately 18 to 20 minutes, remember to stir the buckwheat and change the position of the baking sheet halfway through. Let it cool down.
2. Combine celery, apple, dill, vinegar, the toasted buckwheat, ¼ cup of pecorino cheese, and the remaining 2 tablespoons of olive oil in a big bowl. Season it with the remaining ¼ teaspoon of salt. Sprinkle more dill and the remaining ¼ cup of pecorino cheese on top.

Summary:

• Calories: 1319 kcal
• Fat: 63 g
• Protein: 42 g
• Carbs: 156 g
• Potassium: 1283 mg
• Magnesium: 423 mg