Author: Dana McIntyre
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 Long English Cucumber, cut into large pieces
- 2-3 Large Tomatoes, cut into large pieces
- ½ Red Onion, thinly sliced
- 1 bunch Radishes, cut in half
- ½ large Radicchio, cut into large pieces
- 1 c fresh Italian Parsley, torn up or very coarsely chopped
- ½ c fresh Mint, torn up or very coarsely chopped
- 3 Tbsp Lemon Juice
- 2 Tbsp Extra Virgin Olive oil
- Sea(weed) Salt, to taste
- ½ c Buckwheat, soaked overnight, drained and rinsed very well to remove most of the 'slime'
- 1 tsp Lemon Juice
- 1 tsp Extra Virgin Olive Oil
- Sea(weed) Salt, to taste
- 1½ c cooked Chickpeas (about ¾ c dried)
- 3 Tbsp Tahini
- 1 Garlic clove
- 2 tsp Lemon Juice
- 2 tsp Extra Virgin Olive Oil
- ¼ tsp dried Turmeric (1/2 tsp if using fresh)
- 2 Tbsp Water
- Sea(weed) Salt to taste
- Several grinds of Black Pepper (to enhance turmeric absorption)
- Toss all of the ingredients together with the cooked buckwheat.
- Serve in a salad bowl or on individual plates on top of the hummus.
- Put the soaked, drained and rinsed buckwheat in a pot small pot and fill pot halfway up the buckwheat (not covering the buckwheat).
- Bring to a boil, put the lid on top and turn it off.
- Let it sit for 10 minutes.
- Toss with olive oil, lemon juice and a pinch of salt and lay out on a flat surface (like a plate) to cool down.
- Once cooled enough to handle, crumble up with your fingers (it as the tendency to stick together).
- Toss together with the salad.
- In a food processor, blend the ingredients together until very smooth.
- Smear on a plate under the salad.
Recipe by The Crushing Cancer Kitchen at https://thecrushingcancerkitchen.com/greens/mediterranean-veggie-salad-with-buckwheat-hummus/
3.5.3208