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Kasha salad
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Rose Prince’s healthy buckwheat salad is the perfect accompaniment to cold cooked chicken
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Ingredients
- 200g buckwheat groats, (see Cook’s note below)
- 2 cloves Garlic, crushed
- 1 pinch dried Thyme
- 1 bunch purple sprouting broccoli, blanched
- 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. 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.2. 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.
3. Slice the blanched broccoli into long strips and put into a salad bowl. Pour over the lemon juice and olive oil.
4. Add the drained buckwheat and dill and season to taste with sea salt and freshly ground black pepper. Toss quickly to combine.
5. Serve the kasha with cold chicken and peeled soft-boiled eggs.
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