BUCKWHEAT ROASTED VEGGIE SALAD.
My new favourite thing - Buckwheat.
A delicious seed (gluten free!) that makes great salads and can be a substitute for porridge too. I cooked it following the instructions, which is 1 cup of rinsed buckwheat to 3 cups of water, simmer for 30 minutes.
While the buckwheat is cooking, do the roast veggies...
Cook two medium orange kumara, and a bulb of garlic cloves (break apart but don't worry about peeling them) at 220C tossed in olive oil and some salt and pepper, for 15 minutes. Add moroccan seasoning, or garlic and herb, if you want something a little different.
After 15 minutes add a mixture of other veggies, such as red, yellow and green capsicum, red onion, cauliflower, and broccoli. Toss with the kumara, then fan bake for another 10 -15 minutes.
Add the veggies to the buckwheat, gently toss with a large handful or two of baby spinach, lots of fresh coriander, and fresh basil.
If you wish to add a dressing - a delicious one is equal parts apple cider vinegar, honey, and whole grain mustard. Pour over top and gently toss. Serve and enjoy!
ASPARAGUS WITH BACON & GARLIC.
A delicious side dish!
2 bunches asparagus
2 rashers bacon, roughly chopped
2 garlic cloves, finely chopped
- Heat the fry pan to high.
- Break the ends of the asparagus off. Toss in olive oil, pepper and salt.
- Add the asparagus, bacon and garlic to the fry pan and regularly toss for 5 minutes.
CHICKEN & KALE POPPERS WITH SALAD AND ASPARAGUS.
300g chicken breast, roughly chopped into large chunks25g kale (roughly 1 cup firmly packed)
1/2 cup cooked butternut squash, mashed (or pumpkin)
1/2 cup parmesan cheese, grated
2 garlic cloves
1 tbsp fresh coriander, chopped
1 tsp salt
1/2 tsp pepper
Omit the Parmesan cheese if you would like them to be dairy free.
- Turn the oven on bake at 180C. Place all of the ingredients into the food processor blitz till the chicken is a mince like consistency and everything else is finely chopped and combined well.
- Use a tablespoon of mixture to roll into small balls. Place onto a baking tray lined with baking paper.
- Bake for 25-30 minutes, until golden brown. Give them a little roll around after 15 minutes.
Tossed in olive oil and a little curry powder, baked for 10 minutes at 200C, toss after 5 minutes.
Lettuce, avocado, red onion, capsicum, tossed in lemon juice.
Dipping Sauce (Dairy Free):
1/3 cup coconut yogurt
Handful of chopped coriander
1 lime, juiced
Mix altogether, add more coriander as garnish when served.
KUMARA CURRY WEDGES.
4 Orange kumara (less or more!)
1-2 tbsps olive oil
1 tbsp of curry powder
- Peel & chop the kumara into wedges.
- Toss in olive oil and curry powder.
- Bake for 20-25 minutes at 200C; until beautiful and golden.
It's that simple! I served it with fresh thyme, and a little bowl of hummus and olive oil.