Buckwheat and Barberry Salad
This is a delicious gluten free salad which could easily be a complete meal in itself. Full of earthy flavor and texture, this is a great salad as it is or as a fantastic side dish.
¾ cup raw buckwheat groats
1¼ cups vegetable stock (add an additional ¼ cup liquid if not soaking buckwheat)
1 bay leaf
3 tablespoons ghee or coconut oil for sautéing
1 medium onion, finely diced
2 large garlic cloves, finely diced
¼ cup juicy raisins or barberries
5 large kale leaves, de-stemmed and torn roughly into pieces
large handful fresh parsley, roughly chopped
juice of 1 lemon
¼ cup pine nuts or finely chopped hazelnuts
1. The night prior: Place the buckwheat in a large bowl and cover with water. Leave to soak for 12 or more hours. Drain and rinse thoroughly.
2. Place in a medium saucepan with the stock and bay leaf. Bring to a boil before reducing to a simmer. Cook with a lid slightly ajar for 15–20 minutes until tender and the liquid has been absorbed. Set aside until ready to use.
3. Heat the oil in a large sauté pan over a medium heat. Add the onion and garlic. Cook gently for 5 minutes until the onion is tender and translucent. Add the raisins and kale. Raise the heat a little higher and cook for 5 minutes until the kale is tender. Add the buckwheat and parsley and heat through. Add the lemon juice, pine nuts and a generous seasoning of sea salt and ground black pepper.
4. Serve immediately with a dollop of hummus on top and lemon wedges on the side if desired.