Thanks to the skillful hands and ingenuity of the young woman Stefanija Nestorovska what is behind instagram profile and the blog snestorovska.com, we always have the opportunity to try something interesting and unusual.

Today, enjoy the unique taste of the summer salad from Held.

Ingredients:

For healda:

- 170 grams (1 cup) of buckwheat

- 375 milliliters (1+1/2 cups) water

- 1 tablespoon olive oil

For fresh salad:

– fresh baby arugula

- 1 cucumber

– 3-4 red peppers

– lots of fresh parsley

For seeds and almonds:

– a handful of pumpkin seeds

– a handful of sunflower seeds

- a handful of almonds (raw)

For dressing:

- juice of 1 lemon

- 1 tablespoon of tahini

- 2-3 tablespoons of olive oil, if necessary and more

- salt, if desired

Method of preparation:

First, let's start by cooking the helda. In a colander, wash the helda with cold, clean water. In the meantime, add the water to a pot with a lid on high heat to boil the water.

This is optional and can be skipped, but the washed khelda can be fried in a dry pan for 2-3 minutes, just lightly toasted.

The heat is added to the boiling water and the temperature is immediately reduced to low. Let the water boil for one to two minutes and add the olive oil. It is stirred, the pot is closed with a lid and left to boil for 12 minutes. For me, it was exactly 12 minutes, but depending on the hotplate and the pot, it may take more or less. The water should be completely absorbed and the heather should be cooked, but still whole grain (not hulled). Remove from heat, let cool for about 10 minutes and then gently stir with a fork to separate the grains from each other.

For the seeds - heat the oven to 170 degrees and add the almonds to a baking pan. Let them roast for 10 minutes, add the pumpkin and sunflower seeds, then return to baking for an additional 8-10 minutes or until they are completely browned and toasted.

Cucumber and peppers are cut into small cubes, arugula is washed and roughly chopped, and parsley is finely chopped.

For the dressing – add all the ingredients to a small bowl, stir with a whisk or fork to combine well and set aside.

Warning: You can keep all the ingredients separately and just combine them before consumption, or if you want to enjoy the salad immediately, do the following.

Add the arugula, chopped cucumbers, peppers, parsley and add a little of the dressing. Stir well to cover everywhere. Add the heather, the parsley and finally the toasted almonds and seeds.