Buckwheat and Broccolini Salad

Buckwheat Salad with Broccolini, Roasted Onions and Garlic-Yoghurt Dressing

I happily eat this buckwheat salad as is for a light lunch or snack. You know I love my salad snacks. It is lovely just on its own. Or it is great served with, say, some fritters, herby new potatoes and roasted beetroot. Yum.

This is an excellent dish for the cooler days of Summer and Autumn. The recipe is based on one from Ottolenghi’s Simple. He uses beans in the salad. After the devastating bushfires in Australia, fresh beans are difficult to source. Broccolini makes a great alternative. We cook a lot of Ottolenghi dishes but always feel free to use what is in our pantry, on our kitchen benches, in our garden, or available locally. For the original recipes, check his books and his Guardian column.

Some say buckwheat is an acquired taste. But I think of it as a creamy quinoa, and adore the flavour and texture. You will too. It has a slightly earthy and nutty flavour.

Similar dishes include Butternut with Buckwheat Polenta, Broccolini and Sweet Tahini, and Buckwheat Salad.

Browse all of our Buckwheat recipes and all of our Broccolini dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Summer recipes.

Buckwheat Salad with Broccolini, Roasted Onions and Garlic-Yoghurt Dressing

Buckwheat and Broccolini Salad

2 red onions, peeled and cut into 2cm-wide wedges
2 Tblspn olive oil
sea salt
90g buckwheat (not toasted)
350g broccolini, trimmed and cut in 4cm lengths (or use green beans)
5g mint leaves, roughly chopped
5g tarragon leaves, roughly chopped
0.5 tspn chilli flakes, to serve (or 1 tspn urfa chilli flakes if you can source them)

100g Greek or Desi yoghurt
1 small garlic clove, peeled and crushed
1 Tblspn olive oil
2 tspn lemon juice
¼ tspn dried mint
pinch sea salt

Heat the oven to 200C. Mix the onion wedges in a large bowl with a tablespoon of oil and a pinch of salt. Spread out on an oven tray lined with parchment paper and roast for 18-20 minutes, until cooked through and golden. Remove from the oven and leave to cool.

Bring a small saucepan of water to a boil, add the buckwheat and cook for 8 minutes, then add the broccolini. Bring back to the boil and simmer for 5 – 7 mins until the broccolini and buckwheat are cooked al dente, then drain and refresh under cold water. Set aside to dry well.

In a small bowl, mix all the sauce ingredients.

To serve, put the onions, buckwheat, broccolini and mint in a bowl and mix with the remaining Tblspn of oil. Season with salt. Arrange the salad on a large platter and serve the sauce on the side. Or swirl some of the dressing into the salad before plating. Sprinkle over the chilli flakes and serve.

recipe notes and alternatives
The salad can be served without the sauce – it is delicious with just a squeeze of lemon juice.

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