Buckwheat bowl with roasted radicchio and orange segments

Buckwheat bowl with roasted radicchio and orange segments: a fresh recipe with buckwheat, feta, orange and walnut oil for a well-balanced bowl.

At a glance

• Serves 1
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 370 kcal per serving
• Protein: 12 g
• Fat: 20 g
• Carbs: 40 g

Ingredients

• 50 g buckwheat
• 100 g radicchio
• 1 unwaxed orange
• 30 g feta
• 1 tbsp walnut oil

Method

You’ll need: frying pan · saucepan · sieve

1. Rinse the buckwheat thoroughly under hot water and cook it in water until soft, fluffy and done.
2. Quarter the radicchio and toast it briefly in a frying pan until lightly browned but still with a bit of bite.
3. Peel the orange and carefully cut the segments out from between the membranes.
4. Fluff up the buckwheat and put it in a bowl. Arrange the roasted radicchio and orange segments on top.
5. Crumble the feta over the bowl and drizzle with the walnut oil.

Good to know

This bowl is bitter-sweet, juicy and pleasantly uncomplicated. I especially like the contrast between warm and fresh. Just right when you want something light that's still satisfying.

Swaps

Feta → soft goat's cheese (also provides protein and calcium); walnut oil → olive oil (mainly monounsaturated fats); orange → grapefruit (similarly fresh, with vitamin C); buckwheat → quinoa (also provides fibre and minerals).

Allergens

Contains milk from the feta. Suits children well if the radicchio is only gently roasted; in pregnancy, use feta made from pasteurised milk. Contains: tree nuts (walnut oil).

Meal prep recipes