Whole Grain Recipes: Snap Pea Salad with Roasted Buckwheat
This simple - but impressive - snap pea salad recipe is features crunchy roasted buckwheat and a yummy ginger cashew dressing. Plus, 11 more whole grain based recipes I know you’ll love.
Equipment
- bullet or immersion blender
Ingredients
Salad
- 1 pound sugar snap peas sliced
- ¾ cup dry buckwheat groats
- ⅓ cup fresh mint leaves thinly sliced
- 1 tablespoon extra virgin olive oil or avocado oil
- ¼ teaspoon salt
Ginger Cashew Dressing
- ¼ cup cashew butter
- ¼ cup freshly squeezed lime juice
- 2 tablespoons water
- 4 teaspoons freshly grated ginger
- 2 teaspoons sesame oil
- ½ teaspoon salt
- pinch dried chile flakes
Instructions
- Preheat oven to 350° Fahrenheit (175° Celsius). Prepare a rimmed baking sheet with parchment paper.
- In a small bowl, toss buckwheat with olive oil and 1/4 teaspoon salt. Spread on baking sheet and place in oven.
- Roast for 15-16 minutes, until buckwheat is a deep golden colour, stirring half way through cooking as the edges will roast faster than the middle. Remove from oven and set aside.
- Meanwhile, mix up the dressing. Add the cashew butter, lime juice, water, ginger, sesame oil, maple syrup, salt and chile flakes to a wide mouthed jar and blend with an immersion blender until smooth.
- To assemble, arrange the snap peas, buckwheat and mint in a shallow serving dish. Drizzle with dressing and serve.
Notes
The sliced peas and buckwheat will keep well, so feel free to prep up to 24 hours in advance. Store the buckwheat at room temperature, loosely covered. Assemble salad just before serving by tossing peas and buckwheat with mint and dress just before serving.