Hello my lovely lot! Today I’m sharing with you a super gorgeous and fruity buckwheat salad! This would be great to take to a BBQ or picnic as its so vibrant, summery and just so so so delicious!! It’s also a great one to make after a long hot summers day and to eat it outside in the fresh air and too cool off and make the most of the light evenings!
You know all about the benefits of buckwheat and how its easier to digest! The strawberries make it look super pretty, are super delicious, juicy and sweet and they are lower in sugar than other fruits,making them easier to digest and less acidic! They are also anti-inflamatory and great antioxidants! They are packed full of vitamin c (a handful has more than an orange) and they boost metabolism and aid blood sugar balance!
I’ve added basil and balsamic for a fruity caprese salad, italian vibe and hazelnuts for extra healthy fats and added crunch and lets not kid ourselves… presentation!
I’ve left the choice of cheese open as pretty much any cheese will work! Kirksham Lancashire was a cheese I picked up from my local deli and I find I keep going back for more! It’s sort of in-between a feta and a cheddar! Strong but not too strong, fluffy, light and buttery! It’s also unpasteurised so it’s as natural as it comes, full fat and easier to digest! Anndddd one of my new favourite cheeses!
I’ve used hemp seeds for an extra protein hit, great for hair, skin and nails and are also anti inflammatory, full of omega 3 and fibre! They add a subtle nutty crunch and look super gorgeous but feel free to replace them with toasted pumpkin seeds for a cheaper and easier to get a hold of alternative and they will still look beautiful and taste incredible!
This salad just makes me smile! and I’m sure it will make you smile too, therefore you NEED to make this, this summer!
Ingredients – Serves 4
250g buckwheat – soaked overnight
1 large handful of fresh basil, chopped
4 tbsp olive oil
1 lemon, juiced
225 strawberries, sliced
a handful of hazelnuts – preferably soaked
2 spring onions, sliced
2 tbsp hemp seeds
2 handfuls of chopped lettuce leaves
80g of unpasteurised cheddar/blue/goats/feta/parmesan, cut into cubes – I used Kirksham Lancashire
2-4 tbsp of balsamic vinegar depending on preference
Salt and pepper
Drain and rinse the buckwheat and then pour into a large pan with 700ml water, pop on the lid and bring to a medium simmer for 30 minutes/until softened.
Drain and rinse and put to one side to cool.
Stir through the olive oil, basil, salt, pepper and lemon juice.
Divide the lettuce between four bowls and then spoon over the buckwheat.
Scatter over the sliced strawberries, spring onions and cheese.
Sprinkle over the hemp seeds and hazelnuts.
Drizzle with balsamic and serve.
Stir and Enjoy,