Recipe of the Week: Buckwheat Beetroot Salad

This earthy, sweet and savoury salad will leave you singing Bohemian Radishy.
Dry-toasting buckwheat adds an interesting texture and nutty flavour for salads.

PREP TIME: 15 MINS COOK TIME: 5 MINS

200g buckwheat
2 tablespoons caraway seeds
200g beetroot, peeled and grated
2 small carrots, peeled and grated
juice of 1 orange
2 tablespoons olive oil
2 teaspoons pomegranate molasses
½ head of radicchio, shredded
seeds from 1 pomegranate
4 radishes, sliced
1 tablespoon chopped fresh dill
salt and freshly ground black
pepper

Heat a non-stick frying pan and dry-roast the buckwheat with the caraway seeds until golden and fragrant. Remove from the heat and allow to cool.

Toss with the grated beetroot and carrot. Mix together the orange juice, olive oil and pomegranate molasses and season. Drizzle half over the beetroot and toss together.

Arrange the shredded radicchio on a serving dish. Top with the beetroot and buckwheat. Sprinkle with pomegranate seeds and radish slices. Finish with chopped dill to serve.

Extracted from LEON Fast & Free. Available here.