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Buckwheat, kale and apple salad
- 1 cup buckwheat
- 2 carrots, peeled, grated
- 2 Lebanese cucumbers, halved, deseeded, chopped
- 1 yellow capsicum, cut into thin strips
- 1 red onion, halved, thinly sliced
- 1 red apple, cut into matchsticks
- 100g chopped kale leaves
- 1 cup fresh mint leaves
- ½ cup pecans, toasted, roughly chopped
Dressing
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons curry powder
- Bring 1½ cups water to the boil in a medium saucepan. Add buckwheat and reduce heat. Simmer, covered for about 10 minutes or until liquid is absorbed. Stand, covered 10 minutes.
- Spread buckwheat over a large plate to cool.
- Transfer buckwheat to a large bowl. Add carrot, cucumber, capsicum, onion, apple, kale, mint and pecans.
- To make dressing, whisk all ingredients in a small jug. Add to salad and toss well. \
Tips
- For a delicious nutty flavour, stir raw buckwheat in a dry frying pan over a medium-high heat for 5-8 minutes or until it smells toasted and is lightly browned. Cool, then continue with step 1.
- Replace kale with baby spinach leaves, if preferred.
- To toast pecans, spread over an oven tray and cook in an 180C oven for 5 to 7 minutes until fragrant and a darker shade of brown.
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