Roasted Pepper and Buckwheat Salad
Buckwheat is my recent discovery. It is fast becoming my new favourite because not only is it delicious, easy to cook and slow burning, which means that I feel full for longer, it is also packed full of nutritions, such as magnesium, that can help lower blood pressure and aid delivery of nutrients around the body. Tonight, while experimenting with what little I had in the kitchen, I made this buckwheat salad with spice and peppers, which turned out rather good. So, if you are looking to try something different for dinner, here is one of the many easy ways to cook buckwheat…
INGREDIENTS [Serves 2 as Main Course]
1 Yellow Pepper
1 Pot of Vegetable Stock
1 Cup of Buckwheat
1 Red Onion
1 Clove of Garlic
Chopped Jalapeno Peppers
A pinch of Cumin
A pinch of Paprika
A pinch of Cinnamon
1 Tin of Black Beans
3 Tbsp of Creme Fraiche
4 Tbsp of grated Cheddar Cheese
2 Tbsp of Chives
- Pre-heat the oven to 220 degrees.
- Remove the core from the pepper and chop them into bite-sized chunks.
- Toss the peppers in 1 Tbsp of olive oil and cook in the oven for 15 mins.
- In a saucepan, bring 225ml of water to a gentle boil and dissolve the stock pot in it. Then add the buckwheat. Gently boil the buckwheat until the grains state to come to the surface, then place a lid on the pot and leave it on the lowest heat until all the liquid has been absorbed by the buckwheat. Remove from heat.
- Peel and finely chop the red onion and garlic.
- Heat 1 Tbsp of olive oil in a frying pan on medium heat. Add the red onion, garlic and jalapeno then cook for 5 minutes until soft.
- Add cumin, paprika and cinnamon, then cook for 1 minute.
- Drain and rinse the black beans then add them into the pan. Cook for a minute.
- Fluff up the buckwheat with a fork then stir the grains into the black bean mixture, together with the roasted peppers.
- Stir the creme fraiche and grated cheddar cheese into the mixture.
- Scatter chopped chives into the mixture.
… Serve with a dollop of creme fraiche. Enjoy!