Ingredients
- Serves 4
- 250g raw buckwheat groats
- 3 Tbsp red wine vinegar mixed with 6 Tbsp olive oil
- Extra virgin olive oil
- 1 head broccoli, separated into small even sized florets
- 500g asparagus spears, woody ends removed
- Sea salt and freshly ground pepper
- Olive oil, for cooking
- Zest of 1 lemon and juice
- 2 spring onions (white and green parts), thinly sliced
- Handful of fresh parsley and dill leaves, finely chopped.
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ASPARAGUS, BROCCOLI AND BUCKWHEAT SALAD
Method
- Cook the buckwheat in salted water until al dente (about 20-30 minutes)
- Drain
- Pour over red wine mixture and allow the buckwheat to absorb this, whilst cooling
- Season lightly with salt
- Put a medium size pot on with plenty of salted water and bring to the boil
- When boiling add the prepared broccoli and cook for 1 minute
- Drain immediately and refresh under cold water
- Drain cold water Preheat the oven to 200C and prepare the asparagus for roasting
- Toss the asparagus in a little oil and salt and pepper and place onto a baking tray
- Roast for 10 minutes, until the asparagus is cooked through and lightly browned
- Add the cooked broccoli and roasted asparagus to the buckwheat, add the spring onions, herbs and lemon zest and juice
- Add enough olive oil to moisten the buckwheat
- Season with salt and freshly ground pepper
- Mix to combine and serve
Comments
I adore salads like this full of seasonal flavour, textures and nutrients. If you can’t easily obtain buckwheat it works beautifully well with cracked wheat or couscous.
Thanks to BRYDONE ORGANICS for providing the broccoli, and to ARDROSS FARM for the asparagus used in the cooking demonstration at the Otago Farmers Market
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