This quick and easy salad is such a deliciously nourishing way to enjoy buckwheat for lunch or dinner. It’s full of flavours and textures and it even has my veggie-skeptic of a boyfriend’s seal of approval!
2 heads organic broccoli
Optional other veggies to roast with the broccoli: Brussels sprouts, zucchini, beetroot etc.
1 cup raw buckwheat groats
1 tbsp curry powder (don’t skimp on this, I promise you it’s delicious!)
1/2 tbsp savoury yeast (or nutritional yeast)
2 tbsp unhulled tahini
2 tbsp walnut oil (olive oil may be substituted, but walnut gives the best flavour to this dish)
Extra virgin olive oil, for roasting
Himalayan salt and cracked pepper
Pine nuts or tamari roasted sunflower seeds to sprinkle over top, optional
Turmeric and toasted sesame hummus, to serve (optional but highly recommended!)