This salad is naturally gluten free and packed with protein and antioxidants. A great addition to a summer evening!
Servings: 2
Ingredients
1 cup buckwheat grouts (raw or toasted)
FOR THE TZATZIKI
½ cup plant based yoghurt
1 clove garlic
¼ tsp cumin, freshly ground
¼ cucumber, small cubed
Herbs (parsley, coriander)
Salt
FOR THE ROASTED RADISHES
1 bunch radishes, halved lengthwise
½ tbsp. olive oil
2 whole springs of thyme
1 garlic clove, smashed
Pinch of salt
TO SERVE
Greens of your choice: lettuce, spinach, rocket, mustard leaves.
Pomegranate seeds.
Chopped coriander or parsley.
Cherry tomatoes, halved.
Method
If your buckwheat is raw, toast it first in a pan and then rinse it before cooking.
Place the toasted buckwheat in a pan with 2 cups of water. Once boiling, reduce the heat and simmer for 10-12 minutes until tender then drain off any excess liquid. Set aside.
Continue by preparing the tzatziki by simply mixing well all the ingredients in a bowl. Keep it in the fridge ready to be served.
Finally, prepare your radishes. Heat a frying pan at medium-high heat, adding a splash of olive oil.
Add the radishes. Using a wooden spoon, toss the radishes in the pan while blistering and browning for about 1 minute.
Reduce the heat and toss again, cooking for another 6 minutes. Add the garlic, thyme, salt and oil, cooking for 2 more minutes.
Remove from the heat into a plate.
To serve
Add the greens of your choice together with the buckwheat.
Place the tzatziki on top and finally add the radishes and cherry tomatoes.
Sprinkle with chopped herbs and pomegranate seeds.
NUTRITIONAL VALUE
Buckwheat is naturally gluten free and a great source of plant protein.
Radishes are packed with vitamins E, A, C, B6 and K. They are also high in antioxidants, fibre, zinc, potassium, magnesium, calcium, iron and manganese.
They are also a natural detoxifier, they can help with heart health and regulate blood sugar levels.
100g of radishes provides 25% of daily requirement of vitamin C.
Coriander has multiple health benefits. It is a wonderful source of dietary fibre, manganese, iron and magnesium. In addition, coriander leaves are rich in vitamin C, vitamin K and protein. Always a great addition to any dish!
The addition of a probiotic like yoghurt in the tzatziki in this salad, is very beneficial for our gut.
Finally, sprinkling the salad with pomegranate seeds elevates the nutritional value of this plate. These seeds are high in antioxidants. They are also a great source of vitamins, especially vitamin A, C, E and also folic acid.
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