BUCKWHEAT

CRISPY CAULIFLOWER WITH BUCKWHEAT AND PINE NUTS

The earthy, nutty and slightly smoky flavour of buckwheat’s amazing tiny pyramid shapes, makes a robust addition to dishes.

PREPARATION TIME: 10 minutes | COOKING TIME: 30 minutes | SERVES: 6

1 medium cauliflower

2 tablespoons olive oil

sea salt flakes

¾ cup (135 g/4¾ oz) raw buckwheat groats, rinsed

² /₃ cup (90 g/3¼ oz) medium pitted black olives, roughly chopped

2 tablespoons salted capers, rinsed and drained

3 tablespoons toasted pine nuts

2 tablespoons currants

DRESSING

1 garlic clove, crushed

1 handful parsley, chopped

¹ /₃ cup (80 ml/2½ fl oz) olive oil

2 tablespoons lemon juice

sea salt flakes and freshly ground pepper

Preheat the oven to 190°C/375°F (fan 170°C/325°F). Line a baking tray with baking paper.

Rinse the cauliflower and cut through the thick core into quarters. Cut each quarter into thick slices and put into a bowl. If you prefer, cut them into large florets. Pour over the oil, sprinkle with a little salt and toss. Arrange the cauliflower on the tray and roast for 20–25 minutes, or until crispy and slightly charred. Set aside to cool.

While the cauliflower is roasting, bring a pot of water to the boil, tip in the buckwheat and simmer for 8–10 minutes, or until al dente. Drain, rinse and leave to cool to room temperature.

Whisk together the dressing ingredients, adding salt and pepper to taste, to make a chunky thick dressing. Watch the amount of salt you use, as both the capers and olives will provide a briny tang.

Put the cauliflower, buckwheat, olives, capers, pine nuts and currants in a bowl. Pour over the dressing and lightly tumble together. Serve at room temperature.