Buckwheat, Silverbeet, Cranberries and Rosemary with Creamy Hummus
Serves 4
Gluten-free / Nut free / Vegan (if vegetable stock is used)
Buckwheat is awesome. I really like the subtle grassy flavour. This is such a neat little sauteed side dish/salad. Pair it with other vegetable dishes or any protein.
Buckwheat salad with silverbeet Photo: Kelly Gibney
Ingredients
- 1 1/4 cup raw buckwheat groats
- 2 1/2 cups vegetable or chicken stock
- 1 large red onion, diced
- 3 garlic cloves, finely diced
- 1 ½ teaspoons finely diced fresh rosemary leaves
- 1/4 cup dried cranberries
- 400g silverbeet leaves, spines removed and thinly sliced
- Juice of 1 lemon (or more as desired)
- Toasted pumpkin seeds to garnish
- Sea salt and cracked black pepper
- Olive oil for sauteing
- Hummus
- 1 x 400g can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 small garlic clove (optional)
- Water as needed to thin to desired consistency (normally 3-5 tablespoons)
- To serve: toasted pumpkin seeds to garnish
Method
Rinse buckwheat well using a sieve. Place in a medium saucepan with the stock. Bring to a boil before reducing to a simmer. Cook with a lid just slightly ajar for 15 - 18 minutes until tender and the liquid has been absorbed. Fluff with a fork. Set aside until needed.
Place all the hummus ingredients into a blender or food processor and blitz until smooth and creamy. A stick blender works well too. Taste and season well.
Heat a generous glug of olive oil in a large sauté pan over a medium heat. Add the onion and cook for 10 minutes, stirring frequently, Add the garlic and cook for another 5 minutes or so until the onion is tender and translucent. Stir the rosemary through and give it a minute in the pan before adding the cranberries and silverbeet. Raise the heat a little higher and cook for a minute or two until the silverbeet has wilted. Add the buckwheat and heat through. Add the lemon juice and a generous seasoning of sea salt and cracked black pepper.
Serve warm with a dollop of hummus and a sprinkling of toasted pumpkin seeds.
