Buck­wheat Tab­bouleh with Blis­tered Honey Radishes

Good - - FOOD -

This beau­ti­fully colour­ful salad is a feast for the eyes and the taste­buds. It is nutty and crunchy, sweet and spicy, with plenty of green herbs for good mea­sure. It’s won­der­ful with my green god­dess dress­ing on the side to add a bit of creami­ness. Gluten-free, Veg­e­tar­ian

Serves 6

2–3 hand­fuls of small-medium-sized pink radishes good qual­ity olive oil

1 tsp runny honey

2 pinches of flaky sea salt

150g buck­wheat, soaked overnight in cold wa­ter, rinsed and

drained

100g mix of lightly toasted pump­kin and sun­flower seeds 50g al­monds, lightly toasted and roughly chopped

4 tbsp pome­gran­ate seeds, plus ex­tra to gar­nish hand­ful of pars­ley (flat or curly), finely chopped hand­ful of mint leaves, roughly torn zest and juice of 1 le­mon mi­cro­herbs such as ama­ranth or radish, to gar­nish (op­tional)

Pre­heat your oven to 200°C. Cut the radishes into quar­ters and lay them flat on a bak­ing tray. Driz­zle with olive oil and honey and sprin­kle with flaky sea salt. Roast for about 20 min­utes, or un­til the radishes blis­ter and char a lit­tle in some places. They should still have some bite. Re­move from the oven and set aside to cool.

Fill a medium-sized saucepan two-thirds full with wa­ter. Place over a high heat and bring to a rapid boil. Add the buck­wheat, bring back to a rolling boil, and cook for no more than 3 min­utes. Pour buck­wheat into a colan­der and rinse un­der cold run­ning wa­ter. Drain thor­oughly and then scoop the buck­wheat into a salad bowl or plat­ter.

Add the re­main­ing in­gre­di­ents to the buck­wheat, toss and sea­son to taste. Top with the honey radishes, and some ex­tra pome­gran­ate seeds and mi­cro­herbs if you wish. Eat warm or cold.

/ GF · DF

Herby mayo

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.