Green buckwheat salad
Serves 8 Takes 20 mins
FOR THE SALAD 625ml buckwheat, rinsed 4 spring onions, thinly sliced 500ml peas 60ml sesame seeds, toasted 2 handfuls rocket
FOR THE HERB DRESSING 2 handfuls mixed herbs (like parsley, coriander and basil) 125ml lemon juice 160ml coconut cream 1 For the salad, cook the buckwheat according to packet instructions. Drain and rinse under cold water. Mix through the onions and peas. Sprinkle with the sesame and rocket. 2 For the dressing, blitz together all the ingredients. Season. Serve with the salad.