Lemon Tahini Buckwheat Salad
This delicious salad was so easy to make, and such a pleasure to eat! Bren and I had it last night, and I think we will definitely be having it again.
I've adapted it from Olivia Newton John's Cookbook ' LivWise'
1 cup raw buckwheat
4 spring onions
2 small cucumbers
1/2 small red cabbage
Himalayan salt and fresh pepper to taste
1/4 cup tahini
Juice 1/2 lemon
1 tbsp. white miso paste
1 large clove garlic
2 tbsp. macadamia oil
For the salad, place the buckwheat in a saucepan with 2 cups filtered water. Cook until all the water is absorbed and the buckwheat is tender.
Meanwhile, cut up the vegies into salad sized cubes and slices. Easy :)
Once the buckwheat is cooked, place it in a bowl with the vegies. Top with a good shake of salt and fresh cracked pepper, and mix everything well. You could also add in some seeds for extra crunch at this stage. Try pumpkin seeds or sunflower seeds!
For the dressing, simply place all of the dressing ingredients into a jar and shake it vigorously. Then pour the dressing over the salad and mix thoroughly. Is that easy, or is that easy!! I love meals that are super quick to throw together on weeknights.
I served ours with some fried haloumi, which was absolutely delicious. You could use feta instead, or fried mushrooms, or simply have the salad as it is.
So yum, and we had plenty left over for lunch today :) Yay!
Enjoy this fresh tasty recipe,
Ally Chick xx
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