This salad is a perfect way to include whole grains into your diet. Buckwheat is gluten free and easy to digest. Enjoy!
Ingredients
- 1 ¼ cups (240g) raw buckwheat, rinsed
- 2 green spring onions (scallions), thinly sliced
- 4 stalks celery, trimmed and thinly sliced
- 4 cups (100g) rocket (arugula) leaves
- 300g snow peas (mange tout), trimmed, blanched & thinkly sliced
- 1 cup (150g) raw unsalted cashews, toasted & roughly chopped
- Lemon wedges, to serve
Dressing
- 1 cup flat leaf parsley leaves
- 1 cup mint leaves
- ¼ cup (60ml) lemon juice
- 2 green onions (scallions), chopped
- 1/3 cup (95g) natural Greek-style (thick) yoghurt
- sea salt & cracked black pepper
Method
- Bring a large saucepan of water to the boil. Add buckwheat and cook over high heat for 6 minutes or until tender. Drain and rinse under cold water. Set aside.
- To make the dressing, place the parsley, mint, lemon juice, onion, yoghurt, salt & pepper in a small food processor and process until smooth.
- Divide the buckwheat, onion, celery, rocket, snow pea and cashew among bowls and drizzle with dressing. Sprinkle with pepper and serve with lemon wedges.
Serves 4