the concept of a buckwheat & fresh herbs salad – it really worked!
Buckwheat is one of
those grains that has had a bad rap over the years, that has been done so badly that no-one wants to give
it a go. I know I’ve never really had a good solid savory buckwheat dish up my
sleave that I’m proud of and enjoy eating (other than my savory buckwheat
pancake - see previous buckwheat pancake post).
So I altered a few
things to suit my tastes and added a couple ingredients that I thought would
work well, and took a few things out! So thanks to the inspiration of this
wonderful little cafe here is my new favourite buckwheat recipe.
I just love to be
inspired when I eat out and I must say it doesn’t happen that often but when it
does, it’s like it lights something up inside of me. Sometimes it inspires a
new creation like this salad, which I am thrilled about. I’m really happy to get
more buckwheat into my diet in a simple no fuss kind of way. It’s so fabulous for
you.
Despite its name, buckwheat is not a type of wheat -- nor is
it related to wheat. Buckwheat isn't even a grain; it's the fruit of a plant
that's related to rhubarb! It’s a great Aniti oxidant, has more
protein than any grain, excellent source of fiber and thus great for weight
loss and wonderfully high in magnesium, which is great for your blood, brain
& nervous system. Does that make you wanna try this dish? Go on it’s easy!
To make the salad
1 cup Buckwheat, lightly
toasted until golden (see below)
½ large cauliflower, cut
into flat florets
2 medium Lebanese
cucumbers, peeled, de-seeded & cut on a long slant
Fresh herb/s of your
choice:
1 cup whole coriander leaves
1 cup whole coriander leaves
½ cup pumpkin seeds
½ cup lemon juice
½ cup olive oil
1 tsp good salt
pepper to taste
Cooking the buckwheat
Toast the buckwheat
grain in a dry frying pan (no oil) until golden.
Then place in a saucepan
with filtered water (2:1 ratio). So in this recipe: one cup buckwheat to 2 cups
of water.
Bring to boil and reduce
heat to a simmer for approximately 12-15 mins or until grain has doubled and
absorbed the water.
Turn heat off and allow
to sit for 2-3 minutes. Run under cold water to cool the buckwheat ready to
toss with the rest of the salad.
While cooking the
buckwheat prepare the rest of the ingredients.
Toss the cauliflower
florets in good olive oil, black pepper & salt. Shake off excess oil and char-grilled
the cauliflower florets on a hot griddle pan until blackened.
Put aside to cool.
Toasted the pepita’s
seeds (pumpkins seeds) on a dry frying pan until popping and golden. Place
aside to cool.
Toss all the components
of the salad together.
To make a great dressing to go with this salad, try this
one…
Tahini lemon dressing
½ cup Tahini
½ cup Lemon juice
1 tsp raw agave or maple
syrup
Good salt
¼ cup filtered water
Shake all the
ingredients in a jar until you get a thick-ish pour-able dressing. Served dressing
on the side.
Yum, thanks anthea for ur awesome inspiring recipes.. i'm trying to avoid manygrains and eating buckwheat, quinoa, millet or amaranth at moment so really nice to have recipes using those grains xxx
ReplyDeleteThanks Leah, I love this recipe. So happy you find it inspiring, thanks for saying so! Let me know how you get on making it. I hope you find it delicious too!
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