The other interesting component of this salad is the buckwheat. Buckwheat is actually no relation of wheat. It belongs to the rhubarb family and unlike wheat, contain no gluten at all. It's starchy and nutty, quick to cook, and makes a great carbohydrate addition to any salad. I've again taken advantage of all the parsley in the garden and dressed the salad with my favourite Green Dressing. If you want to make the dressing gluten free, use wine vinegar instead of malt.
Buckwheat and Silverbeet Salad with Green Dressing
1 cup uncooked buckwheat
3 to 4 good handfuls of small silverbeet leaves
1 red capsicum
2 spring onions
1 recipe of Green Dressing with a half teaspoon of ground cumin added.
Rinse the buckwheat in plenty of cold water. Place it and 3 cups of water into a large pot and bring to the boil.
Turn down and cook, covered for 15 to 20 minutes. Try a couple of grains, they should be soft in the middle, but not mushy.
Drain the buckwheat, then set aside to cool while you prepare the remaining ingredients.
Thoroughly wash and dry the silverbeet.
Roll it together and slice thinly.
Slice the capsicum into small strips, then into small dice.
Finely slice the spring onions.
Prepare the dressing - you wont need to whole amount - the unused portion will keep for at least a week in the fridge.
Fluff the buckwheat with a fork, then place all the ingredients into a bowl and combine with as much dressing as you might like. The buckwheat soaks up quite a lot of dressing, so don't be shy about adding more if required.
Happy, and healthy cooking everyone xx