Buckwheat & Mint Salad with Adjica
Ingredients serves 2-4
600ml vegetable or chicken stock
A few sprigs of thyme
Sea salt flakes
How to prepare
To cook your batch of braised buckwheat
Cooking buckwheat in stock gives it more flavour. Braising it with the addition of some mirepoix – if you have the time to chop some onion, carrot and celery – will take it to an even higher level.
Combine the buckwheat and the stock in a saucepan, season with the salt and pepper, add the thyme and cook over a low heat for around 20 minutes, or until the stock has been completely absorbed. Drain well. Keep the buckwheat in a sealed container in the fridge for up to a week.
For the spicy salad:
1 lemon, juice only
150g cooked buckwheat
50g peas, frozen or fresh
50g broad beans, frozen or fresh
For the adjica sauce
100ml rapeseed or olive oil
25g spearmint, stalks and all, a few leaves reserved
1 green chilli
1 garlic clove, peeled and chopped
A pinch of Maldon sea salt
1 First, make the adjica sauce. Use a blender to blitz 3 tbsp of the oil with the mint, chilli, garlic and salt until well combined. The sauce will keep in the fridge, covered by the remaining oil, for several weeks.
2 When you’re ready to eat. Mix the adjica with the lemon juice, toss it through the rest of the ingredients, then serve.
This recipe comes from The Guardian – click here to see the article which features three other delicious buckwheat recipes.