BUCKWHEAT VEGETABLE SALAD PLATE
In my constant search for different things to add to my vegetable plates, I decided to give a try to buckwheat groats, and I have to say that I quite enjoyed the result in a salad mode.
I toasted the buckwheat in a frying pan (without oiI or butter) as per instructions I found on the web, then I brought the water (1 part buckwheat to 2 parts of water) to boil and added the toasted buckwheat (or Kasha) to the water, together with ½ tsp. of salt and a ½ tsp. of grape seed oil. I let it cook for 15 minutes, covered, and then I took the pan off the burner and let it rest for 10 minutes. In the meantime, I chopped up some roasted peppers and some green onions.
After the 10 minutes, I fluffed the buckwheat with a fork and I transferred it to a bowl and mixed in the chopped onions and roasted peppers. I added the olive oil, apple cider vinegar and topped the salad with goat cheese. Buckwheat, I found, has a very earthy flavour and the goat cheese was a wonderful addition to the flavour.
I complimented my dish with my usual combination of veggies, namely tomatoes, cucumbers, and avocadoes. I also added to the vegetables some olive oil and vinegar, plus salt and pepper to taste.