My Green Goddess Salad
Ingredients
- 1 courgette
- 1/2 a head of large broccoli
- 1 big handful of rocket
- A handful of walnuts
- 1 cup of buckwheat
- 1 & 1/4 cups water
- Olive oil
- Salt & pepper
Dressing
- 2 tbsp tahini
- 1/2 or 1 lemon, juiced
- 1 tsp maple syrup
- Water
- Salt & pepper
Preparation
Preheat the oven to 200C.
Chop up your courgette and broccoli into even chunks and drizzle with about a tablespoon of olive oil as well as salt and pepper, roast for 15-20 minutes until just cooked.
Add buckwheat and water to a saucepan, bring to a boil, put a lid on and reduce heat to a simmer. Leave for 20 minutes. Remove lid and fluff up with a fork.
Make the tahini dressing by mixing tahini with lemon and seasoning first and then add water until a desired dressing consistency is achieved.
When veg is cooked remove from oven and add to fluffed buckwheat. Add rocket and dressing and give a good mix. Separate into bowls and sprinkle with crushed walnuts, serve with a wedge of lemon.
