Broccoli Buckwheat Salad

Serves 4

Soak 1/2 cup buckwheat overnight

and rinse thoroughly.

1 broccoli head

3 large stalks kale, finely sliced

1 cup edamame beans, blanched in

boiling water

1 avocado, sliced

1/3 cup pistachios, toasted and

roughly chopped

1/3 cup sunflower seeds, toasted

1/2 cup goji berries or dried

cranberries

large handful mint, finely chopped

juice of 1 lemon

good drizzle extra virgin olive oil

sea salt and pepper

METHOD

Place broccoli in a food processor and blitz into small pieces.

Rinse and drain buckwheat then place in a large bowl with all the other salad ingredients. Season with salt and pepper and toss to combine.

Serve with pesto (ensure vegan and dairy-free if this is important).