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Rustic Buckwheat Salad

With Homemade Dukkah 
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
1 hour
Rustic Buckwheat Salad

This rustic nutty salad provides a wide range of vitamins and minerals, as well as a delicious combination of flavours, macronutrients and textures.

Buckwheat is a great base for this salad, with one cup containing 100% of your recommended daily intake of Niacin and Magnesium. Fun fact - Buckwheat is not actually related to wheat at all and is a seed rather than a grain. It has a gentle nutty flavour and is about 13% protein.  

The cashews and almonds provide healthy fats proteins and slow releasing energy.

Both the rocket and parsley provide a great source of Vitamins A, K, C and Folate. Parsley also contains a bioflavonoid called Apigenin which is associated with reduced anxiety.  Pumpkin and broccoli both provide a source of Vitamin A which is great for eyesight and skin, and the purple cabbage contains anthocyanins which are great anti-inflammatory antioxidants.

Main Meals
Mediterranean inspired
Pantry Items
View in metric
  • 4 cups arugula leaves
  • 10.5 oz snow peas, trimmed, blanched and thinly sliced
  • 4 oz purple cabbage, shredded
  • 4 oz broccoli, cut into florets
  • ½ medium butternut pumpkin, cut into moons
  • 1 ear of corn
  • Avocado
  • Lemon wedges, to serve
  • 1 cup flat-leaf parsley leaves
  • Cracked Black Pepper
  • Extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp black peppercorns
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 ¼ cup Buckwheat Kernels, rinsed
  • Pink Himalayan Salt
  • 1 cup Raw Cashews
  • ½ cup Almonds
  • ½ cup Sesame Kernels
  • 2 tbsp Vegetable Broth Garden Veggie
  1. Preheat oven to 350°F.
  2. Place pumpkin moons on a baking tray, drizzle with olive oil and season with cracked black pepper and Pink Himalayan Crystal Salt. Place in oven for 20 minutes or until lovely and golden. About 10 minutes before pumpkin is ready, add your broccoli to the tray.
  3. Bring a large saucepan of water to the boil. Add the buckwheat and vegetable broth and cook over high heat for 6 minutes until tender. Drain and rinse under cold water then set aside.
  4. In a dry pan over medium-high heat toast ½ cup cashews until they’re lovely and golden. Set aside to cool. Once cooled, roughly chop.
  5. To make your homemade dukkah, toast your remaining cashews along with almonds, sesame kernels, cumin seeds, coriander seeds, black peppercorns, ground cinnamon, and ground ginger, in the same dry pan. Once toasted and fragrant, add to a mortar and pestle and pound until desired consistency. If you don’t have a mortar and pestle, you can use a food processor or nutri-bullet.
  6. Using the same pan, still dry, grill your corn until lovely and charred.
  7. Divide the buckwheat, pumpkin, broccoli, corn, arugula, snow pea, and cashews among bowls and sprinkle dukkah & Veggie Broth on top. Sprinkle with pepper and serve with lemon wedges.