Buckwheat & Charred Red Onion Salad

Pictured at right

Commonly thought to be a grain, buckwheat is actually a fruit seed, related to rhubarb and sorrel and is naturally gluten-free. With a slightly nutty taste, it makes a great base for this salad.

3 small red onions, peeled

⅓ cup golden (or regular) raisins 2⁄ cup wholegrain buckwheat 3 (sometimes called groats or kasha) 1 lemon, finely grated zest and juice 400g can chickpeas, rinsed and drained ⅓ cup flaked almonds, toasted Handful of dill leaves, roughly chopped Handful of basil leaves, roughly torn HERB OIL

1 clove garlic, peeled and chopped Handful of parsley leaves Handful of basil leaves

Handful of dill leaves

½ cup extra virgin olive oil

Heat a cast iron pan or barbecue grill on high. Cut the onions in half lengthways and place cut-side down on the pan or grill. Cook for 10 minutes or until charred and blackened. Turn over and cook for 3-5 minutes more. Remove to cool. Carefully separate the layers of the onions and set aside.

Put the raisins in a bowl, cover with half a cup of boiling water, leave to soak for 5 minutes, then drain.

Add the buckwheat to a large pot of boiling water, turn down the heat and simmer for 8-10 minutes until just tender. Drain well and set aside to cool.

Mix the raisins, lemon zest and juice, chickpeas, almonds, herbs and onions into the buckwheat. Season well with salt and pepper.

Herb oil: Put all the ingredients in a blender with a good pinch of salt and process until smooth.

Spoon the herb oil over the salad just before serving. Serves 4