How to cook
This is a very easy and healthy salad and it somehow reminds us of fall, when we may be a little exhausted from the summer and need energy and strength to recharge.
To prepare the carrot salad, lightly roast the cedar nuts in a non greased pan, so that they can release their aroma.
Grate the carrots on a coarse grater and chop the fresh basil into bulky pieces. Mix everything together with the boiled and cooled buckwheat.
Season it with salt, olive oil and freshly squeezed lemon juice and serve it immediately, so that the carrot juices are not released due to the influence of the lemon and salt.
Enjoy this autumn carrot salad!