Buckwheat & Bean Salad
Serves 2 but can be easily factored up for batch cooking or an event.
Ingredients - Salad
200g potatoes cut into 1 inch pieces
120g buckwheat
1/2 jar of sweetcorn, drained
seasonal raw vegetables, or what you have in the fridge eg carrot, peppers, chopped
1/2 tin kidney beans, drained
1/2 tin black beans, drained
1/2 tin chick peas, rained
chopped seasonal herbs eg coriander, parsley, celery leaf - what ever you have!
Bold items are available at Get Loose
Note; the extra beans / corn can be kept in the fridge for another meal or frozen for use another time.
Ingredients - dressing
2 tbsp water
2 tbsp sunflower oil
2 tbsp lemon juice
2 tsp hot sauce
1 tsp sugar
1/2 tsp ground cumin
1/2 tsp chilli powder (or to taste)
Most ingredients listed above can be bought at Get Loose
Method
Put pan of water on for potatoes. Once boiling put them in the pan. put timer on for 10 mins.
Meanwhile put buckwheat in frying pan and dry fry until toasted, will only be a few mins, don’t leave it! Keep moving the buckwheat around the pan. Once done remove from heat.
Once timer goes off, add buckwheat to potato pan and put timer on for another 8 mins.
Put corn, seasonal veg, beans, chick peas and herbs in a large bowl.
Put all dressing ingredients in a bowl / jug and whisk. Adjust flavour according to spice preferences.
Stir in potatoes and buckwheat.
Mix dressing with other ingredients. Serve
