The Northern Advocate - - Food Bite Recipe -


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. The buck­wheat is a won­der­ful al­ter­na­tive to cous­cous, and makes the dish both grain-free and gluten-free. This salad is won­der­ful with my green god­dess dress­ing on the side, to add a bit of creami­ness.

Serves 6; gluten-free; vege­tar­ian


■ 2-3 hand­fuls of small — medi­um­sized 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 for gar­nish

■ hand­ful of pars­ley, flat or curly, finely chopped

■ hand­ful of mint, leaves only, roughly torn

■ 1 le­mon, zest and juice

■ to gar­nish: mi­cro­herbs such as amaranth or radish (op­tional); pome­gran­ate seeds (op­tional)


Pre­heat your oven to 200C.

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 twothirds 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, and toss and sea­son to taste. Top with the honey radishes, and some ex­tra pome­gran­ate seeds and mi­cro­herbs if you wish.

Eat warm or cold.

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