Eggy Buckwheat Salad

Boil 1/3 cup raw buckwheat groats and 1-2 bay leaves in water for 5-10 minutes, until softened. Strain and remove the bay leaves. Meanwhile, mix together 1 medium carrot, grated, 1/3 plantain, diced, a large handful of sweetcorn. Separate 1 egg and mix the yolk into the hot buckwheat. Fry the white in a little oil, then slice and mix into the buckwheat along with the rest of the ingredients and a dash (about 1/2 tsp) soy sauce.

Serves 1.

Variations:

  • Cous cous can be used instead of buckwheat. Pour 2/3 cup boiling water over 1/3 cup cous cous, cover, and leave to stand for 10 minutes, then fluff with a fork.
  • Any vegetables which can be eaten raw can be substituted into this recipe – thinly sliced or grated courgette, sliced olives, mushrooms, fresh peas, etc.
  • The white can be left out and used to make meringues or added to pancakes later
  • I haven’t tried this, but the plantain could probably be substituted for unripe (green) banana if plantains aren’t available
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s