Green Buckwheat Salad with a Watercress Dressing

Green Buckwheat Salad with a Watercress Dressing
200g buckwheat 
2tbsp balsamic vinegar 
1 small head of broccoli 
200g green beans 
A small bunch of dill 
A small bunch of parsley 
A small bunch of chives 
A packet of watercress , divided 
50g of raisins , soaked in hot water for ten mins and chopped 
50g hazelnuts, roasted and chopped 
Salt and pepper 

For the dressing: 
4tbsp olive oil 
1 clove garlic 

Toast the buckwheat in a pan until turning golden then cook in 400ml water until soft. 
As soon as the buckwheat is cooked add the balsamic vinegar and leave to cool. 
Bring a pan of water to the boil and cook the broccoli and green beans until just tender. Drain in a colander and run under cold water for a few seconds. Set aside. 
Divide the watercress in half . Chop one half and add to a serving bowl with the cooked buckwheat, green vegetables , herbs, nuts and raisins. Mix well. 
In a blender mix the remaining watercress, olive oil, salt and garlic. Blend. Pour this over the salad, mix and season to taste. Enjoy! 

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