10 Apr Buckwheat, Zuchinni And Rocket Salad
Despite its name buckwheat is isn’t wheat and it is gluten free. I like to cook with it every now and then because it mixes things up and it actually a really tasty grain that my body does well on. Its got good amounts of protein in it and if you cook it up plain it can be great in a variety of dishes.
For this recipe I needed to use up a massive marrow (overgrown zuchinni) so I mixed that in with some fresh rocket out of the garden. The flavours where really great together and because I made plenty there was loads for the next day. Double the recipe to have left overs and add more vegetables to bulk it out even more. \\
For the dressing I kept it super simple because the rocket has quite the kick and I wanted to enjoy the buckwheat flavour. You can get really creative with your dressing, but it will also go great with many main protein sources, so by keeping it plain and making plenty you can then use it in a variety of meals over the next few days.
1 cup buckwheat Grouts
10-12 Fresh rocket leaves
1/2 red onion
2 cups green and yellow zucchini chopped up finely
1/4 cup lemon juice
1/4 cup avocado oil
Salt and pepper to season
Place the grouts into a pot, cover with water and soak overnight. Then drain and with 2 cups of new water bring to a boil, reduce the heat and then simmer. Follow the cooking time on the packet or personally I cook them very similar to rice. So approx 20 minutes or until they are soft.
Finely dice the onion and rocket.
Cube the avocado
Place the zucchini, avocado, red onion, rocket into a bowl and drizzle over avocado oil and lemon juice.
Once the grouts are cooked and cooled, add them to the bowl and stir everything together.
Season with salt and pepper.
If you aren’t going to eat the salad in one sitting, leave the dressing off the 1/2 you are placing in the fridge. Then put a dressing on just before you eat.