WARM BUCKWHEAT AND GOJI SALAD

WF  DF  GF  VEG  VG    SERVES 2

Buckwheat is high in rutin, a flavonoid that protects against disease by strengthening capillaries and preventing blood clotting. It also contains high levels of magnesium, which relaxes blood vessels, improving blood flow and nutrient delivery and lowering blood pressure. It’s the perfect ingredient for a healthy cardiovascular system.

160 g (5¾ oz/1 cup) toasted buckwheat (kasha)

1 small onion, diced

1 small red capsicum (pepper), seeds and membrane removed, diced

1 small yellow capsicum (pepper), seeds and membrane removed, diced

1 tablespoon extra virgin coconut oil

100 g (3½ oz/²/₃ cup) pine nuts

2 carrots, shredded

2 handfuls of English spinach leaves

2 cups goji berries, to serve

DRESSING

1 tablespoon cold-pressed extra virgin olive oil

1½ tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh or dried sage leaves

½ teaspoon Celtic sea salt

freshly ground black pepper

Place the buckwheat in a saucepan along with 500 ml (17 fl oz/2 cups) of water. Bring to the boil then reduce the heat and simmer for 10–12 minutes, or follow the packet directions. Drain and set aside to cool in a large salad bowl.

Put the onion and capsicums in a frying pan with the coconut oil and fry until brown then add to the salad bowl.

Toast the pine nuts in a dry frying pan until golden, then set aside.

Whisk the dressing ingredients together.

Add the carrot and spinach to the salad bowl, pour over the dressing, season with salt and black pepper and scatter over the goji berries and pine nuts to serve.