My sincere apologies for my extended absence from blogger land! I’ve missed you! It all began with a missing camera cord followed by a missing SD card… but that’s another story.
Today I bring to you a gem inspired by Gina, an amazing woman who catered for 25 of us at a non violent communication retreat in Byron recently. From Gina, I not only was reintroduced to the delightful dill but was introduced to whole buckwheat salads. Wow. Where have I been? Buckwheat is not wheat. It is gluten free and a whole food. It is not quite as protein rich as quinoa but nevertheless, an awesome food! And since Dave can’t do quinoa, stand by for more buckwheat in the future :). It is slightly nutty and holds it’s shape beautifully. And it does not go gluggy like rice can.
Because I’m out of practice I paid very little attention to quantities for this salad but you will get the idea. Make it to suit yourself. If my mother is reading this, for example, the cumin will be given a wide miss.
2 cups of whole buckwheat (cooked according to instructions. I, however, boiled mine in a spice mix of cumin, turmeric and ginger powder to give it a light spicing as well as a golden colour)
1 sweet potato, peeled, cubed and roasted
1 beetroot, peeled, cubed and roasted
1 spanish onion, peeled, cubed and roasted
Once these ingredients have cooled, toss together with:
cherry tomatoes, halved
brocollini, roughly chopped
Add 1/2 cup chopped fresh dill and 1/2 cup chopped fresh mint leaves.
Season with salt and pepper and toss either juice of 1 lemon or equivalent vinegar through the salad.
NB I think this would be sensational with the tomatoes lightly roasted, and adding in fresh baby spinach leaves. You could also whip up a dressing that includes garlic, mustard, lemon juice and oil if that suits (especially if you leave out the cumin and spices, it will require more flavour).