You know those meals when at the end of eating them you feel satisfied, nourished, happy, content, sustained… like your body is giving you a blockbuster slow clap that turns into whistles, cheers and fist pumps? That is how this alkalising buckwheat salad makes you feel.
It’s filling, but light and full of flavour, but not rich.
By now you must know that I place flavour pretty high up on my priority list when it comes to cooking. I love to eat good, real, healthy food, but it HAS to taste good so when I find a way to use flavour supplied by nature I feel like I’m winning.
Buckwheat is thought by many to be a grain, but would you know it’s actually a fruit, closely related to rhubarb? It’s naturally gluten-free, has a low GI and is alkaline forming in the body so it helps to cleanse and detoxify you. No wonder your body’s high 5-ing you when you eat it.
- 1 cup raw buckwheat
- 2 handfuls baby spinach
- 2 spring onions chopped
- 1 handful fresh basil leaves
- zest of 1 lemon
- juice of ½ lemon
- 50g feta cheese
- 1 ripe avocado ( I used these teeny tiny avos I found that's why it looks like more than one in the photo)
- ½ red onion finely chopped
- 2 T pepitas
- 2 T mixed sprouts
- 1 fresh red chilli thinly sliced
- ¼ cup olive oil
- sea salt and pepper to taste
- Rinse the buckwheat under cold water then bring to the boil in a pot with 2 cups of water. Reduce the heat and allow to simmer for 15 minutes or until tender (buckwheat is better when slightly undercooked, if it is cooked too long it tends to go mushy)
- While the buckwheat is cooking combine the baby spinach, basil,spring onions, lemon zest and lemon juice in a food processor and process until finely chopped.
- Once the buckwheat is cooked allow to cool then stir in the herb mixture. Add the chopped red onion and season with salt and pepper.
- To serve, arrange the buckwheat on a platter, drizzle with olive oil, scatter the chopped chilli and sprouts, crumble the feta over the top and p the sliced avocado
- Serves 2