Danielle Alvarez’s blueprint for crunchy, hearty, winter salads (featuring creamy feta dressing)
Buckwheat is an incredible little seed – not actually a grain and not even related to wheat, so the name is a little confusing – and a truly delicious alternative for people who are gluten-intolerant.
This recipe is, essentially, a blueprint for crunchy, hearty, winter salads; feel free to swap out ingredients to favour whatever’s fresh and in season. Substitute the broccoli and fennel for roasted sweet potato and radish, for example, or add in some shredded roast chicken for a little protein.
Ingredients
1 cup buckwheat groats (200g)
1½ cups water
½ tsp salt
1 bunch of broccolini
1 tbsp extra virgin olive oil, plus 50ml for the dressing
60g raw almonds
1 lemon, zest and juice
1 garlic clove, peeled
1 tsp cumin seeds, toasted and ground
40g creamy-style feta (Danish or Bulgarian-style)
1 large bulb fennel, sliced thinly
½ cup sultanas, soaked in boiling water for 5 minutes
1 bunch chopped chives
½ bunch chopped parsley leaves
Method
Step 1
Preheat your oven to 180C fan-forced (200C conventional).
Step 2
Place the buckwheat groats in a medium-sized saucepan that has a tight-fitting lid. Heat over a medium-high flame until the seeds smell toasty and have taken on a little colour. Immediately add the water and salt and place the lid on the pan. Turn the heat down to low and cook for 13 minutes, then remove the lid, fluff the buckwheat and transfer to a large mixing bowl to cool.
Step 3
Put a sheet of baking paper on a baking tray. Cut the broccolini into very small pieces and toss with the olive oil, adding a sprinkle of salt and black pepper. Transfer to the tray and bake in the oven for 6 minutes. Remove and allow to cool.
Step 4
Turn the heat down to 150C (170C conventional). Place the almonds on a small baking tray and toast for 12 minutes. Remove, allow to cool and then roughly chop.
Step 5
To make the dressing, zest the lemon using a Microplane into a small mixing bowl and add its juice. Grate the garlic clove directly into the bowl, too, and stir in the cumin, feta (use a spoon to crush and stir it in) and the extra 50ml olive oil. Season with a pinch of salt and black pepper. Set aside.
Step 6
Add the roasted broccolini, fennel, drained sultanas and herbs to the bowl containing the cooled buckwheat, then pour over the dressing. Toss to combine, taste for seasoning, then sprinkle over the chopped almonds. Serve at room temperature or cold from the fridge.
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- Gluten-free
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Danielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.
