Buckwheat salad with marinated celery, mushrooms and asparagus
Ingredients
- 1 cup chopped celery
- 1 small red onion
- 2 tbsp whole grain mustard
- 1/3 cup sherry vinegar You can substitute another good quality vinegar such as red wine vinegar, raspberry etc
- 300 g Raw buckwheat groats About 1¾ cup
- 2 small punnets Mixed mushrooms (about 300g) About 2 small punnets
- 1 bunch asparagus (170g)
- ¼ cup pomegranate aerils optional
Instructions
Marinade the celery
- Finely chop celery (you will need about 4 sticks to make a cup of chopped celery). Peel the onion, halve it and slice fine half rings.
- Mix the mustard into the vinegar and add a pinch of salt. Add this to the onion and celery and marinate for at least an hour, or up to a day.
Roast the vegetables
- Slice the asparagus into 2.5 cm / 1 inch sections. Slice the mushrooms. Place these on a baking tray lined with a silicone sheet (or lightly oil a baking sheet). Season with salt and black pepper. Roast the vegetables at 220°C (430°F), stirring once.
While the vegetables are roasting, cook the buckwheat
- Bring the buckwheat to a boil with about 3 cups of water and ½tsp salt. Reduce the heat to a simmer, cover, and let it cook for about 20 minutes.
Assemble the salad
- Let the mushrooms and asparagus, as well as the cooked buckwheat, cool slightly. It does not have to be completely cool - just give it a few minutes. Mix the buckwheat, mushrooms, asparagus, and the marinated celery and onions, as well as any leftover marinade. Give it a taste, and season with some more salt and black pepper. Garnish with pomegranate. It is optional, but adds a nice touch.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 66gProtein: 12gFat: 2.5g
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