Recipe of the week - Buckwheat & Kidney Bean Salad

March 31, 2015 by Justin's Food Co.

Recipe of the week - Buckwheat & Kidney Bean Salad

Spring is almost officially here, what better time to start those lighter summer meals. Try this buckwheat & kidney bean salad it's packed full of protein and all things good for you.

Serves 4

The Ingredients:

• 1 Can of kidney beans (drained & rinsed)
• 1 Large sweet potato, chopped into small cubes
• 200g Buckwheat (dried weight)
• 12 sprouts, cut into slices
• 1/4 tsp cayenne pepper
• 1 tsp cumin powder
• Sea salt & fresh ground black pepper
• Drizzle of olive oil or rapeseed oil
• 1 Small bunch fresh coriander

The Method:

1. Preheat your oven to 200c
2. Start by placing your chopped sweet potatoes and sprouts in a large bowl. Add the cumin & cayenne, a pinch of salt & twist of pepper, 1 small drizzle of olive oil. Mix well. Place onto a non-stick baking tray and place into your preheated oven. These should take 20-25mins to cook
3. In the meantime place the buckwheat into a saucepan and cover with twice the amount of cold water. Place on the hob and bring to a rolling boil, then turn heat down to low, cover and simmer for 15mins until the water has evaporated. Careful not to dry out the water, add more in needed throughout the process. Buckwheat when cooked should have a nice texture on the bite but not crunchy.
4. Once cooked combine the buckwheat, kidney beans, sprouts and sweet potato in a bowl. Finely chop your coriander and add to the mix, drizzle in a little more olive oil and a pinch of salt and pepper. Combine everything well then your done ready to eat.