Mediterranean Buckwheat Salad

A perfect spring or summer salad with a healthy grain and tastes of sunshine.

Mediterranean Buckwheat Salad | Spring | A Life Time of Cooking

Such a healthy salad with the tastes of the sun. Buckwheat is new to me, so I relished this opportunity to cook with it.

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein gluten. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.

You can read more about buckwheat here.

You might also like to try Beetroot and Honey Salad, Charred Tomato Salad, Tomato and Peach Salad, and Carrot and Blueberry Salad. All of our Salads are here and here. Be inspired by our Spring recipes here and here.

Mediterranean Buckwheat Salad | Spring | A Life Time of Cooking

It takes around 20 minutes to cook and cool the buckwheat. If you wish to roast your own tomatoes, that can take an hour or so. The salad takes only a minute or two to assemble.

You can pre-prepare by cooking the buckwheat and roasting the tomatoes in the morning, or on day before.

Mediterranean Buckwheat Salad | Spring | A Life Time of Cooking

 

Mediterranean Buckwheat Salad

This salad with serve 4 – 6 people. It takes around 20 minutes to cook and cool the buckwheat. If you wish to roast your own tomatoes, that can take an hour or so. The salad takes only a minute or two to assemble.

You can pre-prepare by cooking the buckwheat and roasting the tomatoes in the morning, or on day before.

ingredients
1 cup buckwheat
0.5 cups chopped parsley
15 basil leaves, torn rather than chopped
0.5 bunch green coriander, chopped
12 or more roasted or sundried cherry tomatoes
zest of 1 small lemon, grated finely
1 garlic clove, pressed through a garlic presser
a few hazelnuts or walnuts (optional)
2 Tblspns extra virgin olive oil
salt to taste
0.5 tspn freshly ground black pepper

dressing
1 tspn tamarind concentrate dissolved in a scant 0.25 cup warm water
OR
a lemony vinaigrette

garnish
2 spring onions (scallions), thinly sliced
Belgium endives

First cook the buckwheat. In a small pan, bring 1.5 cups water to a boil. Turn the heat to very low, stir in the buckwheat, cover and simmer gently for six to eight minutes; stir once or twice. Turn the heat off and set aside for a few minutes with the lid on, then spread on a plate and leave to cool.

If you need to roast the cherry tomatoes, do a lot and keep them in the fridge for use in salads, soups and other dishes. Halve the cherry tomatoes, place them cut side up in an oven proof baking dish and cook at 100C for an hour, watching them after 30 minutes. Cook to the desired level of roastedness. I like them to be shrivelling a little, as the flavour intensifies.

Pan roast the nuts, watching them all the time as they burn easily. Crush them roughly.

In a large bowl, combine the buckwheat, herbs, tomatoes, lemon zest, garlic, nuts and olive oil. Pour the tamarind water over the salad.

Arrange on a plate with endive leaves and scatter the spring onions over the top.

Mediterranean Buckwheat Salad | Spring | A Life Time of Cooking

 

 

 

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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