Buckwheat & Raw Asparagus Salad

Romesco (Spanish almond and red pepper sauce) is delicious with this and other salads and also makes a great sauce for barbecue seafood or roast chicken.

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Overview

15 min
Serves 6
Easy

Keep for later

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Ingredients

Buckwheat & Asparagus Salad

1 cup Buckwheat

2 bunches asparagus, trimmed

1 cup Hazelnuts (or Walnuts), toasted and chopped

1/3 cup Sunflower Seeds, toasted

1/3 cup Flaxseeds

1/2 cup basil leaves, chopped

1/4 cup extra virgin olive or avocado oil

Finely grated zest and juice of 1 lemon

Romesco Sauce

Makes 2 cups

1 cup Natural Almonds

3 cloves garlic

2 preserved large red peppers, well-drained (available from supermarkets)

1/2 cup extra virgin olive oil

1 tsp smoked paprika

Salt and freshly ground black pepper

Instructions

Salad

Cook the buckwheat in plenty of boiling water for 6 minutes, or until tender to the bite. Drain well and set aside to cool

Finely slice the asparagus on an angle. Combine cooled buckwheat with the remaining ingredients and toss well.

Season with salt and pepper, to taste. Serve topped with dollops of Romesco sauce.

Romesco Sauce

Place almonds and garlic in the bowl of a food processor and process until chopped. Add peppers, process to form a thick puree

With the motor running, slowly drizzle in the oil until emulsified. Add paprika, salt and pepper to taste.

Keeps well for up to 1 week if stored in the fridge.

Created by Julie Le Clerc