Buckwheat Super Salad

By: Dr Rachel Enright
Buckwheat Super Salad
Info
  • Servings
    4
  • Prep Time
  • Cook Time
Ingredients
  • Buckwheat, cooked 1½ cups
  • Cucumber ½ medium
  • Red onion, sliced 1 small
  • Basil leaves ¼ cup
  • Parsley, chopped ¼ cup
  • Almonds, sliced ¼ cup
  • Capsicum, sliced 1 pc
  • Fresh rocket leaves 3 cups
  • Sweet potato (cooked) 1 medium
  • Extra virgin olive oil 3 tbsp
  • Fresh lemon juice from 1 whole pc
  • Pomegranate or aril seeds ½ cup

Method

  1. Thoroughly rinse buckwheat groats and soak in double the amount of water for a minimum of 6 hours or overnight (out of the sun and in a cool place). Rinse buckwheat groats after soaking until the water is clear.
  2. Bring 2 cups soaked buckwheat and ½ cup of water to boil in a saucepan. Once boiling, cover and simmer on low heat for 5 minutes until groats are fully soft (stir frequently). Remove from heat and set aside.
  3. Steam, boil or bake your sweet potato until cooked. Ensure it's not too soft.
  4. Combine olive oil, balsamic vinegar, salt and pepper in a big bowl and mix well.
  5. Add buckwheat, green herbs (parsley, basil) and onion. Mix well.
  6. Add the rest of the ingredients and toss evenly. Transfer into a large salad bowl and serve.
  7. Optional: You may sprinkle pomegranate and/or hemp seeds on top before serving.
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