Green buckwheat salad with a watercress dressing
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!