Buckwheat & salmon salad with beetroot & spinach

Buckwheat & salmon salad with beetroot & spinach

From
Grains
Serves
4 as a main course
Prep
10 mins
Cooking time
15 mins
Photographer
Deidre Rooney

This salad is astonishingly speedy to put together as you can cook buckwheat so quickly. Use smoked trout if you prefer and you can replace the beetroot with chopped cucumber.

From the grocer

Ingredients

Quantity Ingredient
400g buckwheat
105ml rapeseed oil
salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
50ml buttermilk

From the greengrocer

Quantity Ingredient
1 lemon, juiced
1 small beetroot, peeled and grated, about 200 g
50g baby english spinach leaves, torn
15g chopped dill

From the fishmonger

Quantity Ingredient
225g hot smoked salmon

Method

  1. Place the buckwheat in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes. Drain and rinse. While the buckwheat is still warm dress it with 80 ml of the rapeseed oil and the lemon juice. Season with salt and pepper.
  2. When the buckwheat is at room temperature gently toss it with the beetroot, spinach, salmon, dill and the rest of the rapeseed oil. Quickly mix together the extra-virgin olive oil, buttermilk and more seasoning. Drizzle over the salad and serve.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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