Sprouted Buckwheat Salad
Sprouted Buckwheat Salad
This has to be one of my favourite grain salads of all time. It’s something I can pretty much guarantee none of your guests will ever have tried because the art of cooking buckwheat seems to have been lost many years ago. You have to go through a few days of soaking, sprouting and rinsing […]
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 500g raw buckwheat
- 2–3 handfuls soft green herbs, chopped (parsley, tarragon, basil & thyme)
- Kombucha Vinaigrette
- 2 tbsp kombucha vinegar or apple-cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Squeeze of lemon
- Sea salt & freshly ground black pepper
Method
- Cover the buckwheat with plenty of filtered water and leave at room temperature for 8 hrs (or overnight) to soak and activate.
- The next day, strain the buckwheat and run it under a cold tap to thoroughly rinse the kernels. It’s fully rinsed when the water runs clear rather than cloudy and sticky.
- Tip the buckwheat into a bowl, cover and leave on the kitchen counter overnight. Repeat the rinsing and straining process morning and evening until you see sprouts emerging. This takes about a day or so.
- At this stage you can either keep the buckwheat on the counter until the sprouts develop further,or keep it in the fridge where it will continue to sprout slowly, cooking it when you like. Otherwise, cook the whole lot and store in the fridge until needed, up to a week/
- To cook the sprouted buckwheat, bring a saucepan of salted water to the boil, tip in the buckwheat, then bring back to a simmer. Simmer for 3–5 mins until the kernels are tender but still have some texture. Drain and cool.
- Whisk all the vinaigrette ingredients together and season to taste.
- Once the buckwheat is cooled, stir through the herbs and dress with the kombucha vinaigrette, adjusting to taste. The buckwheat soaks up a lot of flavour, so season liberally
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