What an amazing combination, and the dressing compliments this dish superbly! You’ll just be wanting more and more…..
Ingredients
200g Buckwheat – washed
200g Quinoa – washed
800ml Vegetable Stock
1 Sweetcorn
1 Broccoli – washed and cut into bite size pieces
25g String Beans – washed, ends cut
1 Red Pepper – cut into small square pieces – approx 5mm x 5mm
1 punnet of Cherry Tomatoes – washed, quartered and cut in half
1 tin Chickpeas – washed
30g flat leaf Parsley, thick stalks removed – finely chopped
4 Spring Onions – sliced thinly
1 bag mixed leaves
1 packet feta cheese – approx 250g
Pumpkin Seeds
Cracked Pepper
Rock Salt
YOGURT DRESSING
2 Tbs Extra Virgin Olive Oil
Juice of 2 Lemons
170g Greek Yogurt
2 Tbs Agave Nectar
2 heapted Tbs chopped Mint
1 Tbs Apple Cider
Instructions
Preheat the oven to 200 degrees Celsius.
Half the stock into two saucepans and bring to boil. Add the buckwheat to one and the Quinoa to the other. Bring to boil then simmer until ready – approx 15min.
Remove from heat and place a clean tea towel over the quinoa saucepan, then place the lid on top and allow to sit for 5 min. Remove and pour both quinoa and buckwheat over a large surface so it can cool alot quicker, i used a very large salad bowl.
Meanwhile, steam the broccoli then the string beans – for approx 3 minutes remove and chop the string beans into 2 cm pieces.
Wrap the sweetcorn in foil and bake for 15min.
Remove, cool then using a knife and holding the sweetcorn straight up, slice the corn off the cob.
Place the sweetcorn, broccoli, string beans, parsley, spring onions, pepper, tomatoes, chickpeas and mixed leaves over the quinoa/buckwheat mixture.
Season, toss, taste, season. Place all the dressing ingredients in a bowl and using a stick blender, blend until smooth.
Pour the dressing over the salad, toss. Cut the feta into small cubes, toss over salad.
Sprinkle the pumpkin seeds over the salad.
Serve and Enjoy!!!