BUCKWHEAT SALAD WITH LEMONY PEANUT BUTTER DRESSING
With its earthy, nutty flavour and crunchy texture, buckwheat is a healthy and nutritious grain to add to salads. What’s more, it’s gluten-free and easy to cook.
SERVES 4
PREP 15 MINUTES
COOK 10 MINUTES
150ml (5fl oz/⅔ cup) water
100g (3½oz/scant ¾ cup) roasted buckwheat (kasha)
2 tbsp sunflower seeds
2 tbsp sesame seeds
400g (14oz) tenderstem broccoli, trimmed and each stalk cut in half
60g (2oz/scant 1 cup) sun-blush tomatoes in olive oil, drained and chopped
100g (4oz) mixed sprouted seeds, e.g. alfalfa, broccoli, radish
1 avocado, peeled, stoned (pitted) and thinly sliced
a pinch of dried chilli flakes
1 small bunch of chives, snipped
sea salt and freshly ground black pepper
LEMONY PEANUT BUTTER DRESSING
3 tbsp smooth peanut butter
½ tsp grated fresh root ginger
juice of 1 lemon
1 tbsp soy sauce
1 tbsp maple syrup
Make the lemony peanut butter dressing: beat all the ingredients together in a bowl or jug until well blended and creamy.
In a saucepan bring the water to the boil. Reduce the heat to a bare simmer and stir in the buckwheat. Cook gently, covered but stirring occasionally, for 6–8 minutes until the buckwheat is just tender but not mushy. Set aside, covered, for 2–3 minutes, then spread the cooked buckwheat out on a large plate or baking tray (cookie sheet) and leave to cool.
Toast the seeds in a small frying pan (skillet) set over a medium heat for 1–2 minutes, tossing gently, until golden brown and they release their aroma. Remove from the pan and set aside.
Steam the broccoli in a steamer or a colander over a pan of simmering water for 3–5 minutes until it is just tender but still retains some ‘bite’.
Gently mix the warm broccoli with the buckwheat, sun-blush tomatoes, sprouted seeds and avocado in a large bowl. Toss gently in the dressing and season to taste with salt and pepper.
Divide the salad among four serving plates and sprinkle with the chilli flakes, chives and toasted seeds. Serve immediately.
VARIATIONS