1 cup buckwheat groats
1 Tbsp your preferred cooking oil
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 Tbsp linseed
1/2 small red onion, finely diced
1 carrot, grated
1/2 apple, grated (omit if preferred)
1 – 2 small washed beetroot, grated
2 cups spinach, finely chopped
2 sprigs parsley finely chopped
6 - 8 sundried tomatoes, chopped
50g feta cheese (1/4 block) crumbled
8 pitted olives finely chopped (omit if preferred)
This is just how I like my buckwheat salad. Add or subtract whatever you like to create your own awesome buckwheat salad. If you're making it dairy free, take out the feta, and maybe add a little rock salt or brewers yeast for a similar flavour boost. I prepare the groats and seeds a few hours before I plan on serving the salad, or in the morning before I go to work. It only takes about 10 minutes.
1) Buckwheat groats cook a little like pasta. Bring a medium pot to the boil, add some salt and buckwheat groats and simmer for around 6 minutes until soft. Drain, and leave to cool.
2) Meanwhile, put a little oil into a fry pan and bring to a medium heat. I use the oil from the sundried tomatoes for a little added flavour.
3) Toast pumpkin and sunflower seeds in oil, stirring until seeds start popping and turn a golden colour. Leave to cool.
4) Once cooled, combine all ingredients and serve with your favourite gluten free dressing. I like the simplicity of balsamic vinegar, a little lemon juice and some more of that sundried tomato oil.
Gluten Free Grocer
13 Mt Eden road
(Top of Mt Eden road near Symonds street, opposite Gailbraiths Pub)
Available on street or and in carpark opposite the shop
FREE parking on Sunday, in carpark opposite shop
Monday to Wednesday and Friday - 8am to 6pm
Thursday late night - 8am to 8pm
Saturday and Sunday - 10am to 5pm
09 373 3122