Roast Kale & Buckwheat Salad
Ingredients
- 2 cups sprouted buckwheat
- 1 cup broccolini tips
- 1/2 cup broccolini stems finely shaved
- 3 cups kale finely chopped
- 1/4 cup roughly chopped almonds
- 2 tsp maple syrup
- 1/2 tsp cayenne pepper
- olive oil
- red pepper and sun dried tomato pesto
- simple vinaigrette .
- pesto
- 2 red bell peppers
- 1 large garlic clove
- 1 cup sun-dried tomatoes
- 1/2 cup roast walnuts
- 1/3 cup nutritional yeast
- 1 tsp chilli flakes
- pinch of salt
- 1 tbs sherry vinegar
- 1/4 cup olive oil
- vinaigrette
- 2 tbs dijon mustard
- 1 tbs finely chopped shallots
- 1/2 tsp finely minced garlic
- 3/4 cup peanut oil
- 1/4 cup sherry-wine vinegar
- salt to taste
- 1 tsp ground black pepper
Preparation
Place the tomatoes in a dish and cover with boiling water and set aside to soften
Preheat the oven to 200C and place the sliced red bell peppers and whole garlic cloves on a lined baking tray
Drizzle with olive oil and season and toss to combine. Bake for 30 mins until the edges start to brown. Remove and set aside to cool. Drain the tomatoes, preserving 2 Tbs of the water and toss into the bowl of a food processor. Add the peppers, roast walnuts, yeast, chilli and salt and pulse to combine. Add the sherry vinegar and olive oil and slowly process until smooth
Place mustard, shallots, garlic and vinegar in a mixing bowl and gradually add the oil, beating vigorously with a wire whisk to combine