Buckwheat Salad with Eggs, Pak Choi and Apple
In short: Toasty buckwheat with pak choi, radishes, crisp apple and hard-boiled eggs, in a chive vinaigrette. Ready in 25 minutes and great in a lunch box.
Serves: 4. 25 minutes.
Uovo svizzero, Grano saraceno, Pak-choi, Ravanello, Mela, Erba cipollina, Aglio
Ingredients
- 240 g buckwheat groats
- 440 g eggs (8 medium Swiss eggs, shelled)
- 500 g pak choi
- 100 g radishes
- 150 g apple (1 piece)
- 5 g garlic (1 clove)
- 10 g chives
- 25 g apple cider vinegar
- 30 g rapeseed oil (10 g for the pak choi, 20 g for the vinaigrette)
- 2 g salt
- 1 g black pepper
Method
- Rinse the buckwheat and cook it in boiling salted water (1 g salt) for 12-15 minutes, until tender but separate. Drain and spread on a plate.
- Meanwhile, put the eggs in boiling water and cook for 9 minutes; cool them in cold water and peel.
- Separate the pak choi stalks from the leaves. Chop the stalks and stir-fry them for 3 minutes in 10 g oil with the crushed garlic. Cut the leaves into strips and leave them raw.
- Whisk the vinegar, 20 g oil, 1 g salt, pepper and the chopped chives.
- Mix the buckwheat, pak choi stalks and leaves, radishes and the apple in thin slices. Dress and serve with the eggs cut into wedges. Lunch box: cool quickly and refrigerate within two hours; keep in the fridge or a cool bag until lunch and eat the same day.
- Warning. Buckwheat is naturally gluten-free but may contain traces: if you are cooking for someone with coeliac disease, use a product labelled “gluten-free”.
Frequently asked questions
Can I prepare it ahead?
Partly: you can chop vegetables and pre-cook grains or pulses, then finish the dish just before serving. Keep it in the fridge and eat within a day or two.
Can I swap an ingredient?
Yes, pick a similar seasonal product (for example another vegetable from the same family) and check cooking times, which may change.
Updated on 25 October 2026