Tuesday, June 5, 2012

Buckwheat is our friend....a great gluten free option. We've used it as a coarse grain salad option and tossed it in Olivado's zest avocado oil. So tasty!

RECIPE

1 cup of buckwheat (soaked for 4 hours in hot water)
1/2 teaspoon rock salt
1/2 teaspoon cracked pepper
1/4 teaspoon of smoked paprika
1/4 teaspoon celeriac seeds
1/4 cup sesame seeds
1 cup of blanced minted peas
1 cup of raw baby spinach
olive oil to drizzle
greek yoghurt to serve

How do you make it?


  • soak the buckwheat for 4 hours in hot water to start
  • place all ingredients into a large bowl
  • place 2 litres of water into a pot and bring to the boil
  • rinse the buckwheat and place into boiling water
  • stir gently occasionally for the next 20 minutes
  • strain buckwheat and rinse under a cold tap. Cool for 10 minutes
  • add to the rest of ingredients and toss around in some olive oil or olivado zest oil
serve with a dollop of yoghurt
 










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