Buckwheat Corn Recipe

Ingredients:

For the meal:
	Buckwheat	2	Cup
	Water	4	Cup
	Dry Onion (Medium Size)	2	Qty
	Garlic	3	Clove
	Olive Oil	2	Tbsp
	Tomato Paste	1	Tbsp
	Hot Pepper Sauce	1	Tbsp
	Black Pepper	1	Tsp
	Cumin	1	Tsp
	Sumac	1	Tsp
	Salt	1	Tsp

For the Greens:
	Fresh Onion	1	Qty
	Green Pointed Pepper	1	Qty
	Red Capia Pepper	1	Qty
	Curly Lettuce	5	Leaves
	Parsley	1/2	Bunch

For the Sauce:
	Olive Oil	1/2	Half Cup
	Lemon	1	Qty
	Pomegranate Syrup	2	Tbsp

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Instructions:

1. Rinse the buckwheat and leave it in warm water for ten minutes. Drain and add half a glass of water and cook until the water is gone. Take it off the heat and add a spoonful of olive oil, a teaspoon of salt and juice of half a lemon, mix, cover and let it brew.
   

   
2. Saute the garlic and onions in olive oil, add the tomato paste and fry until the smell comes out. Add salt and spices
   

   
3. Finely chop the peppers and greens. When the buckwheat cools down, add the greens and mix.
   

   
4. For the sauce, whisk together the juice of a freshly squeezed lemon, pomegranate syrup and olive oil in a bowl.
   
5. Add half of the dressing to your salad and mix. Serve your salad, which has cooled down thoroughly in the refrigerator, with lettuce leaves and lemon slices, accompanied by the remaining sauce. Enjoy your meal!
   

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Gluten Free Salad Vegan