Sweet Potato and Buckwheat Salad
Prep Time 15 mins
Cook Time 40 mins
- 1 cup Buckwheat
- 1 med Sweet Potato
- 1 Lebanese Cucumber
- 1/2 head Baby Cos Lettuce
- 1 handful Parsley
- 1 tin Organic Chickpeas
- 1 tbs Smoked Paprika
- 1 tsp Turmeric
- 1 tsp Ground cumin
- 1/2 tsp Chilli powder or flakes (optional)
- 2 tbs Garlic infused Olive Oil Or Extra Virgin Olive Oil
- 2 tbs Coconut Yoghurt
- 1 tbs Tahini
- 1/2 Lemon juiced.
For the dressing mix the coconut yoghurt, lemon juice and tahini and set aside.Preheat oven to 180 on fan force. Chop sweet potatoes into bit size chunks and steam or boil them to help reduce the roasting time. I usually boil them for 8mins. Drain the liquid and in the sauce pan drizzle with olive oil to coat and add a sprinkle of smoked paprika and then roast on a roasting tray for 30-40mins.Drain and rinse the tin of chickpeas. On a fry pan add the 2 tbs of garlic infused olive oil (or regular olive oil) add spices and add chickpeas to cook until crispy. This usually takes approx 15mins. This is adding a nice crunch and also a lot of flavour to the salad. Set aside to cool.To prepare your buckwheat you can soak it overnight or during the day, this step is optional but advised to reduce the lectins. To cook buckwheat add 1 cup of buckwheat grouts to a saucepan and 1 and a half cups of water. Bring to the boil then reduce to low temperature and cover with the lid. Cook for approx 10mins to allow the water to absorb. Check occasionally.Chop cucumber into bit size chunks, roughly chop the coz lettuce, finely chop the parsley.Add all ingredients intp a bowl once they are all cool or room temperature and enjoy drizzled with the dressing or some healthy whole egg mayo. (If you can find mayo made without canola or vegetable oil use that or make your own)
