Buckwheat, Butter Bean, Fennel & Pumpkin Seed Salad
Serves 4 as a side dish
- 200 g raw buckwheat
- Small handful of pumpkin seeds
- Dessert spoon fennel seeds
- One 220g can butter beans, drained and washed
- 200 g cherry tomatoes or a small jar of sun blushed tomatoes if it’s out of season
- 50 ml organic, cold pressed olive oil
- 50 ml apple cider vinegar
- 1 tsp English mustard
- A few chilli flakes
- First dry out the tomatoes by slicing them and either using a dehydrator as per instructions in the manual (this may take some time) or if you don’t have one, place the tomatoes on a baking tray and put them in the oven set as low as you can make it and bake for about an hour or until they are partially dried out – this enhances the flavours as well as the nutrients.
- Place the buckwheat in a saucepan and fill with water to just cover, bring to the boil and cook for 5 mins, any more and a pink scum will appear, you want the grains to still have a slight bite. Drain and rinse the buckwheat through a sieve and allow it do dry off. If you have more time ahead you can just sprout the buckwheat instead, soak for 15 minutes in a bowl of water, rinse through a sieve, then place in cool place for a day or two until you see the sprout appear, rinse daily.
- Dry roast the fennel seeds, I do this in a small frying pan on the hob, with no oil..
- Whisk the dressing ingredients together.
- Place all of the salad ingredients in a bowl and stir through the dressing, don’t worry if it seems like there is a lot of fluid, the pumpkin seeds and the buckwheat will absorb this when left for 2 hours before serving.