Here’s a simple, light and useful recipe, very seasonal at the same time since now is a great moment to eat asparagus. The buckwheat is a bit unknown so I’ll let you know some more about it…
The buckwheat also known as “beech wheat” is not related to the wheat despite its name. It is considered a “pseudocereal” just as the amaranth and the quinoa and it is also gluten free. An interesting alternative for rice and a good source of fibre, vegetable protein and minerals in addition to helping reduce bad cholesterol levels. It has been used from long ago to make the Japanese “soba” noodles and in France for the “crêpes de sarrasin” from Brittany.
Originally from Asia, it was introduced in Europe where the cultivation was easy and inexpensive. It was eaten by modest people and the grain was also used as animal feed, the reason why they called it the “poor people’s food”.
The asparagus are cooked “al dente” so they remain crunchy and the tahini (sesame paste) and lemon dressing combine perfectly while giving a different twist.
This salad can also be eaten warm but it is even better and more savory when it has rest in the fridge, a perfect meal to bring for eating out.
Here’s how to prepare this buckwheat and asparagus salad with tahini dressing.
INGREDIENTS:
- 2 glasses full of buckwheat
- 4 glasses of water
- 1 bundle of fresh asparagus
- 6-7 fresh basel leaves, chopped
- 1 handful of pine nuts
- 2 spring onions, chopped
- Broccoli sprouts
For the dressing:
- 3 tbsp tahini (sesame paste)
- 4 tbsp extra virgin olive oil
- 1 lemon, squeezed
- Salt and pink pepper
PREPARATION:
- Rinse the buckwheat with fresh water.
- Boil the water in a pan with some salt and add the buckwheat. Cook for 10-15 minutes or until it is done (make sure it is not over cooked)
- Remove from heat and drain any water left. Let cool.
- In the meantime we prepare the dressing: 3 tbsp tahini + the juice of the lemon + 5 tbsp of olive oil + salt and pepper. Stir well and set aside.
- You can roast the pine nuts in a sauce pan without oil until they get golden.
- Cut the asparagus into small pieces. In a sauce pan with some oil cook them for 4-5 minutes at medium-high heat. Remove from heat and allow to cool.
- In a bowl combine the buckwheat with the asparagus, spring onions, basel, pine nuts, broccoli sprouts and the tahini dressing.
- Serve with a drizzle of extra virgin olive oil, a few white and black sesame seeds and some lemon zest.
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