Buckwheat Salad

Buckwheat Salad | Add A Little

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!
Buckwheat Salad | Add A Little

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.Buckwheat Salad | Add A Little

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). Buckwheat Salad | Add A Little

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 | Add A Little

Buckwheat salad vegan, gluten free, dairy free
Serves 2

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
1/2 lemon
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.

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Link Love Sunday

Link Love Sunday | Add A Little

This week has gone by in a flash! I mean, I know every week is going so quickly (and it’s only 3 weeks until December OMG-I-CAN’T-EVEN) but I’ve been rustling up lots of delicious things in the kitchen and here are my favourites!
Also, I’m thinking about doing a round up of Paris recommendations so let me know if you’d like to see that!

Roasted cauliflower is my favourite and it’s made into a super creamy dip here!

This multigrain bread makes me want to make some fresh bread now!

Serious hummus porn.

This stuffed acorn squash looks like a great holiday dish!

These teff almond butter cookies look uh-amazing.

I love the look of this zucchini, squash and chard tart.

Cold weather = spicy peanut stew.

Simplicity at its best. In the form of squash and apple soup with rye croutons.

A simple fall salad with roast broccoli, apples and arugula.

THE BIGGEST PLOT TWIST IN THE HISTORY OF CHOCOLATE CHIP COOKIES.

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The Nourish Bowl

The Nourish Bowl | Add A LittleThis bowl is exactly what I want when the weathers getting cold yet I want something super nourishing and will make me feel full of energy yet not bloated!

I have a serious obsession with sweet potatoes, but after my oven broke, I had a bit of a break as I didn’t quite know what to do with them. I recently tried steaming them and they were wondefully soft and creamy – not as caramelised and sweet as roasted sweet potatoes, but they’re good enough for me!
Sweet potatoes are a superfood: packed with vitamin A and slow releasing carbohydrates to keep your energy levels up.

Make sure you use the best ingredients you can get your hands on for this salad as it’s so simple and you want to really let the flavours of the vegetables shine!
Also, feel free to change up the ingredients – I love adding quinoa or lentils for a nice protein boost and if I have fresh herbs on hand I’ll chuck them in too.

The Nourish Bowl | Add A Little

The Nourish Bowl vegan, gluten free, dairy free
Serves 1

A few large handfuls of leaves (I like spinach, red leaf lettuce, massaged kale)
1 sweet potato, cubed
Handful of cherry tomatoes, sliced in half
Handful of cucumbers, cut
1/2 avocado, cubed
1  tbsp hemp seeds
Freshly cracked pepper and sea salt
Extra virgin olive oil
1/2 lemon

The first thing you want to do is steam the sweet potato.
Boil some water in a pan and put the sweet potatoes in a steamer basket and steam for about 15 minutes or until tender.

*For the roasting option: Heat and oven to 180ºC and throw cubed sweet potatoes in a pan with some olive oil or coconut oil and pinch of salt. Cook for 35-40 minutes, flipping halfway through.

Once the sweet potatoes are done, put the leaves, tomatoes, cucumber, avocado and sweet potato in the bowl.

Top with a good sprinkling of hemp seeds (natures confetti!), lemon juice, pepper and sea salt and a drizzle of extra virgin olive oil.

The Nourish Bowl | Add A Little