preparation
Roast the buckwheat in a large, shallow pan over a low heat until it is fragrant and golden.
Then lightly roast the sunflower and pumpkin seeds in the pan without fat until they smell fragrant.
Clean the carrots, brush them thoroughly or peel and grate them. Wash the tomatoes and dice them or cut them into slices without the stems.
Wash the parsley, shake it dry and chop it with the stems. Chop the raisins a little.
Mix all the prepared ingredients in a bowl. Wash the oranges with hot water, dry them and grate the peel (use the rest of the fruit for something else).
Shake the citrus peel with olive oil, vinegar, juice, mustard, syrup, salt and pepper in a large screw-top jar to create a creamy dressing. Mix the dressing into the salad and let it sit for about 30 minutes before serving.
Enjoy your meal! :)
