Hello! It’s been a while… like, a long while! How have you been?
So once again, it feels like it’s been forever since I last blogged but I’m back with a delicious, light and flavourful recipe – perfect for the nearing of spring!
The recipe starts with buckwheat groats, a new find of mine as it’s a fantastic grain for salads as it’s heartier than quinoa with great texture and a little bite.
We then pile in a mixture of steamed and raw vegetables that add vibrancy and tons of different textures (yep, I’m really into texture at the moment).
Then we mix it all up with a super simple vinaigrette and serve (I like it with massaged kale and a lot of coriander)!
Buckwheat salad vegan, gluten free, dairy free
This salad is made from a variety of different vegetables and buckwheat, which allows for a heartier salad. The vegetables are of course interchangeable – I’m sure some beetroot would work wonderfully as well as grilled or roasted vegetables like peppers, zucchini and aubergines. I’ve made a simple vinaigrette to dress it with but pesto also works wonderfully and it works especially well if you tear in some basil leaves instead of coriander and add some sun-dried tomatoes and olives.
1 cup cooked buckwheat
Handful of green beans
Around 5 broccoli florets
1/2 zucchini (you can use cucumber)
2 handfuls edamame
Handful of coriander (including stalks), chopped finely and reserving a few leaves to serve
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar, optional
Salt and pepper, to taste
Steam the broccoli, green beans and edamame for around 4 minutes, until they are bright green.
Julienne zucchini then cut into small cubes.
Mix the vegetables and buckwheat, adding the chopped coriander at this point.
Top with extra virgin olive oil, lemon, salt and pepper and mix.
When serving, sprinkle with remaining coriander and a squeeze of lemon to brighten the flavours.