Ingredients
- 4 cups radishes (small/medium pink 2-3 handfuls specified)
- Olive oil
- 1 teaspoon honey, runny
- 1/4 teaspoon sea salt (2 pinches specified)
- 150 grams buckwheat (soaked overnight in cold water and then rinsed and drained)
- 100 grams pumpkin seeds (mix of lightly toasted pumpkin and sunflower seeds specified)
- 50 grams almond nuts (lightly toasted and roughly chopped)
- 4 tablespoon pomegranate seeds (plus extra for garnish)
- 1 cup parsley, finely chopped (handful specified)
- 1 cup peppermint. finely chopped (handful specified)
- 1 lemon, zest and juice
- FOR GARNISH
- Micro herbs such as amaranth or radish (optional)
- Pomegranate seeds (optional)
How to Make
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Step 1: Preheat your oven to 200C.
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Step 2: Cut the radishes into quarters and lay them flat on a baking tray and drizzle with olive oil and honey, and sprinkle with salt and roast for about 20 minutes, or until the radishes blister and char a little in some places though they should still have some bite and then remove from the oven and set aside to cool.
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Step 3: Fill a medium sized saucepan two thirds full with water and place over a high heat and bring to rapid boil and ad the buckwheat and bring back to the rolling boil and cook for no more than 3 minutes and then pour the buckwheat into a colander and rinse under cold, running water and then drain thoroughly and then scoop into a salad bowl or platter.
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Step 4: Add the remaining ingredients to the buckwheat, toss and season to taste and top with the honey radishes, and some extra pomegranate seeds and micro herbs if you wish.
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Step 5: Can be eaten warm of cold.
We hope you enjoy this recipe!
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