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Lucy Di Marino

This creamy and flavourful warm buckwheat salad is quick and easy to make, light yet filling and perfect enjoyed as a simple meal, starter or side salad.

Ingredients

1 tsp ground rock salt
2 tbsp balsamic vinegar
60 g red onion
60 g broccoli florets
100 g mushrooms
120 g buckwheat groats
180 g kale

Dressing

½ tsp ground rock salt
1 tsp garlic powder
35 ml lemon juice
80 g macadamia nuts
120 ml water

Method

Slice the onion and in a shallow dish, marinate with the balsamic vinegar, refrigerated, for at least 1 hour.

Remove the stalks from the kale and massage with ½ tsp salt until it has a cooked texture and transfer to a serving dish.

Slice the mushrooms and gently massage with ½ tsp salt until they have a cooked texture and sprinkle over the kale.

Boil the buckwheat and rinse with boiling water. Steam the broccoli. Add to the salad along with the onions.

Blend the dressing ingredients until smooth and dress the salad.

Season generously with black salt.

Enjoy!