I cannot stop eating this. It is such a fantastic combination of flavours. The nutty buckwheat pairs perfectly with the sweet spiced onions and the kale adds freshness and lightness to the salad. There are a few components to prepare before assembly, but it is worth the effort because this salad is a meal in itself. If you happen to have leftovers (which is unlikely), they make for a wholesome and delicious lunch the next day too.
Buckwheat & Kale Salad
1 cup buckwheat
1 onion, halved and finely sliced
1 tbspn olive oil
1 tspn ras el hanout
1 tspn honey
3 tbspn dried apricots, diced
half a bunch of kale, leaves only, finely shredded
zest of 1 lemon
1/4 cup mixed tasted nuts or seeds (I used slivered almonds & pepitas)
1/4 cup chopped parsley & coriander
zest and juice of 1 mandarin
2 tbspn olive oil
pinch of salt
1 tspn maple syrup or honey
1 tspn white balsamic vinegar
Cook the buckwheat in 1.5 cups of water or stock by the absorption method. Place onto serving plate and allow to cool.
Fry the onion in the olive oil with the ras el hanout, honey and apricots for about 20 minutes or until onion is soft, golden and caramelised.
Add the onion mix to the buckwheat and use two forks to break up the buckwheat grains and distribute the onion around.
Combine dressing ingredients and massage them into shredded kale leaves. Add the dressed kale to the buckwheat. Top with lemon zest, nuts and seeds and soft herbs.
Mix to combine and enjoy.