This salad recipe boasts with exciting and different textures and flavors. What makes it so great os that the elements are yummy on their own and when brought together – boom!
• Cooked buckwheat 80g
• Dijon mustard 2 tsp
• extra-virgin olive oil 2 tsp
• apple cider vinegar 1 tbsp
• Red apple 1, cored and matchsticked
• watercress a handful
• frozen peas 75g, defrosted
Cook the buckwheat following pack instructions, then drain really well and rinse under cold water until cool, then drain again.
For the crispy nuts and seeds, spray a thin layer of oil into a non-stick frying pan and cook the nuts and seeds, stirring, for 2-3 minutes over a medium heat until browned and crisp. Add the smoked paprika, chilli flakes and honey, and toss together.
Whisk together the mustard, olive oil and vinegar in a bowl with some seasoning, then add the apple, watercress, peas and spelt, and toss really well.
Pile onto three plates and top with the crispy nuts and seeds.