I made this salad so many times that I can't count for. My husband is a big fan of it and my guests who were surprised the first time liked it so much that they are asking my to prepare it every time they visit.

What's the secret? Blend of grains, legumes, fresh vegetables, seeds and spices makes it irresistible to everyone's senses.

The advantage is that it can be made with all kinds of different ingredients that you have at hand or like better. You can make it vegetarian or vegan. It can be a standalone dish or a sidedish with some delicious barbecue.

Ingredients

The base

•  1 cup (2dl) / 20 dag buckweat (my preference, but alternatives: quinoia, bulgur, millet, kuskus, barley, integral rice)
•  1/2 cup (1dl) / 8 dag lentils (it's optional, yellow or red lentils)
•  1 carrot
• 1/2 teaspoon (5g) salt
  

 Vegetables

Use all or the ones you like (or have at home at the moment).

•  1/2 celery stick
•  5 cherry tomatoes
•  1 half bell pepper
•  1 spring onion
•  1 garlic clove
•  3 radishes
•  1/2 can sweet corn (drained)
•  10 olives (seedless)
•  10 dag feta cheese (alternatives: vegan cheese, tofu)
•  1 teaspoon honey
  

Sauce

•  3-4 tablespoons pumpkin seed oil (alternatives: olive oil, or any kind of salad oil you prefer)
•  3 tablespoons accetto balsamico (or any prefer vinegar)
•  1/2 teaspoon (5g) salt
•  Fresh grounded pepper
  

Toppings 

Very important ingredient, gives this special hidden flavor.

•  2 tablespoons pine seeds (alternatives: pumpkin, sunflower, sesame seeds all mix of all of them)
•  A pinch of salt
•  1 drop of sesame oil (optional, for aroma)
•  Parsley or cinlantro leaves for decoration (optional)

Preparation

The base

Cut carrots into dices. Bring water to boil with the salt and add buckweat, lentils and the carrot. Cook for exactly 10 minutes then rinse in a drainer with cold water. Set aside.

Vegetables

Dice all the veggies into appropriate pieces. Drain the sweet corn if used from the can. Cut the cheese in small cubes.

Sauce

Mix all ingredients in a small clean jar with a lid, left over from some pickles. Or a small bowl.

Topping

Heat the small frying pan on a medium flame and put one drop of sesame oil (optional because it gives taste, but not required). Add the seeds and roast, stirring constantly, until they turn brown and start to pop, but be careful not to burn them. Remove immediatelly from the flame and set aside to coll off a bit.

Mixing - it's important to follow this order:

1.  Add all vegetables in a bigger bowl.
2.  Add the sauce
3.  Spinkle with honey
4.  Mix it well
5.  Now add half of the base and stir well from bottom to top (so the sauce blends well). Then add the rest of the base and mix. This will ensure that all the ingredients, including the sauce, are evenly distributed.
6.  Spinkle with topping and arrange with some finely chopped parsley or cilanstro leaves.

How did it go for you? Add your photos in the comments and share your signature recipe variation.