Warm Kasha Salad with Curried Coconut Dressing
This salad is packed with goodness and served up with a zingy dressing. It would be just as good if you substituted the Brussels sprouts for new season asparagus, when it arrives!
¼ red onion
3 tbs apple cider vinegar
10 Brussels sprouts
Extra virgin olive oil
1 tsp cumin seeds
1 cup kasha / toasted buckwheat
(substitute regular buckwheat or quinoa)
1 bunch kale (substitute a bag
2 zucchini, peeled into ribbons
Few sprigs coriander, leaves picked and chopped (optional)
½ cup cashews, toasted and chopped
½ cup coconut cream
1 clove garlic, finely chopped
½ tsp fresh ginger juice (grate ginger then squeeze flesh)
Juice of 1 lemon
1 tsp curry powder
1 tbs extra virgin olive oil
Preheat oven to 200°C.
Finely slice the red onion and place in a glass jar with the cider vinegar. Leave for at least
30 minutes (you could do a whole onion and use the leftovers in other salads, wraps, tacos etc).
For the dressing, place all the ingredients into a bowl with salt and pepper, and whisk until
it’s well combined. Set aside.
Chop Brussels sprouts into halves or quarters (depending on size), splash with oil and sprinkle
with cumin seeds and salt, then toss. Cook in the oven for 10–15 minutes or until tender and golden.
Place buckwheat and 1/2 teaspoon of salt into a saucepan of boiling water, and cook until tender (about 12 minutes). Once the buckwheat is cooked, drain and add a glug of olive oil, then mix well, adding more salt to taste.
Meanwhile, strip the kale off the stalks and tear into bite sized pieces. Place in a bowl with a splash o
f olive oil and a pinch of salt, then massage for 3–4 minutes to soften (skip this, if using rocket).
Layer half the ingredients (warm buckwheat and Brussels sprouts, kale, pickled onions, zucchini, coriander and cashews) and drizzle half the dressing over the first layer. Add remaining salad ingredients and dressing. Serve alone or as part of a meal with other dishes.