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.
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.