wild buckwheat waldorf salad

I love combining sweet and savoury flavours, so this salad really is a hit. A nutritious mix of salad and naturally-sweet fruits, with a creamy tahini dressing. Serve cold or warm any time of year. This is my take on the traditional Waldorf Salad.

Method

Firstly, wash the rice and the buckwheat in a sieve and then place in a pan with 500ml cold water. Bring to the boil with a high heat, then reduce to a gentle simmer with a lid on for 20 minutes (check your rice instructions as cooking times can vary). Once the buckwheat and rice are softened and the water is absorbed, take the pan off the heat, remove the lid and leave to cool. Avoid overcooking as your grains will become mushy – you still want them to be slightly firm.

Meanwhile, in a large bowl mix finely sliced celery, cubed apple (no bigger than 1cm chunks), roughly chopped walnuts, finely sliced spring onions and cranberries.

To make the dressing, mix the olive oil, tahini, maple syrup, lemon juice, salt and pepper with a fork or shake in a jar with a screw lid.

Mix together the salad ingredients, rice, buckwheat and dressing. Serve with a smile.

Gluten Free

Ingredients

For the salad:

80g dried wild rice

80g dried buckwheat

3 large celery sticks

1 large Pink Lady apple

80g walnuts

4 spring onions, topped and trimmed

50g dried cranberries

 

For the dressing:

4 tablespoons olive oil

2 tablespoons tahini

2 tablespoons maple syrup

Juice of 2 lemons

Salt and pepper to taste

 

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