Buck­wheat Sal­ad with Sar­dines and Bell Peppers

Ingredients

100 g

buckwheat

2 x 90 g

Delamaris Sardines in Sunflower Oil

2

bell peppers

1

red onion

Salt, ground pepper, vinegar, oil

1 spoon

well chopped parsley

2

hard-boiled eggs

Instructions

Cook buckwheat, drain and cool it. Wash bell peppers and cut into slices. Slice the onion into thin ringsje.

Mix well, add salt, ground pepper, vinegar or lemon juice, olive oil and chopped parsley. Put on a plate and add the sliced eggs.

Difficulty level

Time

30 min

The recipe contains

SARDINESin Sunflower oil

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