My lovely sister tied the knot on the weekend and as a bridesmaid I felt the least I could do is make a lunch for her and the fellow bridesmaids to enjoy before the official ceremony. What I came up with is a gorgeous buckwheat salad paired with chickpea patty wraps (the recipe for these patties can be found here) I wanted to create something wholesome and light because I’m very aware of how certain foods can be very bloating (not ideal for wearing a wedding dress). I managed to concoct this delicious salad with an array of flavours that just meld together beautifully. It’s a perfect combination of savoury and sweet, with the tender saltiness of the buckwheat and spinach paired with the creamy roasted pumpkin and hint of sweet chilli…divine. Give it a go and you’ll be in food heaven.
- Roasted pumpkin -
2 tsp ground cumin
2 tbsp pumpkin seeds
1 tbsp melted coconut oil or olive oil
3c pumpkin (I used 1/4 whole pumpkin)
- Buckwheat salad -
1.5c sprouted buckwheat
3 handfuls of spinach leaves
2 tsp sweet chilli sauce
optional: slice of feta
1. Preheat the oven to 180 degrees. Line an oven tray with baking paper.
2. Slice your pumpkin into 3 sections. Remove the skin. Cut the sections into even bite sized pieces.
3. Transfer the pumpkin to the oven tray. Drizzle over the oil and use your hands to mix this through. Add the cumin to the pumpkin pieces to finish.
4. Slide the tray in the oven and cook for 40 minutes. Set a timer for 30 minutes – once this goes off, check on your pumpkin and add the pumpkin seeds to the spaces in between the pieces to roast.
5. Bring a pot with 2 inches of water to boil. Add 1.5c of sprouted buckwheat (if you’re unfamiliar with sprouting buckwheat look here – I will write a tutorial soon!) to a steamer basket and place this on the pot. Cover and allow to steam for a few minutes. When the buckwheat is almost tender add the spinach (spinach only takes 60 seconds to cook this way) and cover for another minute or two. Season with salt + pepper and set aside to cool.
6. Add your buckwheat + spinach to two servings bowls. Mix through the pumpkin and pumpkin seeds. Add a teaspoon of sweet chilli sauce to each bowl and your diced tomato. For added flavour (and a dairy option) sprinkle a slice of feta over the mixture. With a fork or spoon mix all of these ingredients together.