Ingredients:
Buckwheat Salad
1 cup raw buckwheat
2 cups of water
A handful of basil, roughly chopped
4 stalks of kale, thinly sliced
Salt + pepper
2 tbsp extra virgin olive oil
2 cloves garlic, crushed
Juice of 1 lemon
1 tsp smoked paprika
1 tsp ground cumin
Sprout Salad
2 handfuls micro sprouts
Handful mung bean sprouts
2 tbsp hemp seeds
1 tsp coconut aminos or tamari
To Serve
1 avocado, roughly chopped
Fresh Rocket
Sesame seeds + toasted flaked almonds
Buckwheat
In a bowl, soak the buckwheat in boiling water for 10 minutes. Strain and rinse the soaked buckwheat with cold water until the water runs clear. In a medium pot, add the rinsed buckwheat and 2 cups of water. Bring to a boil, reduce heat, and simmer, uncovered, for 6 minutes. Strain off excess water, rinse the buckwheat with cold water until water runs clear, and press any excess water from the buckwheat. Fluff with a fork and transfer to a large mixing bowl. Add the basil, kale, salt, pepper, oil, garlic, lemon juice, paprika + cumin. Gently toss to combine. Set aside.
Sprout Salad
In a medium bowl, add all ingredients and gently toss. Set aside.
To Serve
Divide the buckwheat salad and sprout salad between bowls. Add a small handful of fresh rocket to each bowl, chopped avocado and top with sesame seeds + almonds.
