Kasha, date and honeyed walnut bowl with pickled rhubarb

KASHA is an Eastern European dish that’s like a buckwheat risotto. Accompanied by pickled rhubarb, Medjool dates, fiery ginger and honey-coated walnuts, this is a blissful veggie bowl.

Serves 2 2 sticks of rhubarb 1 lemon 1tsp + 1 tbsp honey 2 shallots 2 garlic cloves a thumb of ginger 2 carrots 150g buckwheat 35g walnuts a bunch of radishes 50g Medjool dates 100g baby leaf spinach a pinch of cayenne pepper 150g yoghurt sea salt 1tbs olive oil 400ml boiling water freshly ground pepper

Thinly slice the rhubarb. Add a pinch of salt and scrunch. Squeeze over the juice from half the lemon with 1tsp honey. Leave to pickle.

Peel and finely chop the shallots. Peel and grate the garlic and ginger. Trim and peel the carrots. Finely chop them.

Place a pan over a medium heat. When warm, drizzle in 1 tbsp oil. Add the shallots and carrots and fry for 3 mins till just soft. Add the ginger and garlic. Cook for 1 min.

Pour the buckwheat into the pan and cover with 400ml boiling water.

Bring to the boil and simmer for 15-17 mins till just softened but with a slight bite. Add a splash more water during cooking if needed.

Warm a frying pan over a medium heat. When hot, tip in the walnuts. Toast for 2-3 mins till darkened and nutty smelling.

Pour in the honey and cook for 1 min till bubbling. Tip on to a plate.

Check the buckwheat is cooked. Drain off any remaining water.

Add half the spinach and fold through till it’s just wilted. Add the chopped dates and half the honeyed walnuts.

Taste and season the buckwheat. Add a pinch or two of cayenne pepper.

Spoon into warm bowls. Top with the pickled rhubarb, sliced radishes, spinach and walnuts.

Dollop on the yoghurt. Sprinkle over a little more cayenne and serve with lemon wedges. – abelandcole.co.uk