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Kasha salad with purple sprouting broccoli
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 4
Rose Prince’s healthy buckwheat salad is the perfect accompaniment to cold cooked chicken
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Tips and suggestions
- Cooks Tips...
- The Russian word ‘kasha’ means porridge and in Slavic countries, kasha can be made from any cereal, especially buckwheat, wheat, oats and rye. In English, kasha generally refers to buckwheat. It can be bought in health food and organic shops, either pre-toasted as 'kasha', or as raw buckwheat groats.
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Ingredients
- 1 bunch purple sprouting broccoli
- 200g buckwheat groats
- 2 cloves Garlic, crushed
- 1 pinch dried Thyme
- 1 Lemon, juice only
- 6 tbsp extra virgin Olive oil
- 1 small bunch Dill, coarsely chopped
To serve
- cold cooked chicken
- peeled soft-boiled Eggs
Method
1. Blanch the broccoli in a saucepan of boiling, salted water for 1-2 minutes, then drain and refresh under the cold tap. Set aside to cool and drain completely.2. Put the buckwheat, garlic and thyme into a saucepan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 15-20 minutes until the buckwheat is tender, but not mushy.
3. Drain and rinse quickly in cold water to remove any foamy starch. Leave to drain for a few minutes as it should not be wet.
4. Cut the blanched broccoli into long strips and place in a salad bowl. Pour over the lemon juice and olive oil.
5. Add the drained buckwheat and dill and season to taste with sea salt and freshly ground black pepper. Toss quickly to combine.
6. Serve with cold cooked chicken and peeled soft-boiled eggs.
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