Name: Roasted Buckwheat Salad with Sea Buckthorn Dressing
Yield: Serves 4 as a side or 2 as a main
Ingredients: 4 tablespoons cold-pressed rapeseed oil; 50 g (1¾ oz) pumpkin seeds (pepitas); 1 tablespoon lemon juice; 4 gherkins, diced; ¼ head of red cabbage; 1 apple, peeled and cored; Handful of finely chopped dill; Salt and white pepper; 200 g (1 cup) roasted buckwheat (kasha); 1 teaspoon mild mustard, such as Polish Sarepska or Dijon; 1 tablespoon cider vinegar; 50 g (1¾ oz) sea buckthorn berries; 4 medium beetroot, ideally golden and candy-striped varieties

Preparation info

Serves
4
as a side

Difficulty
Medium

Appears in

Amber & Rye

By Zuza Zak

Published 2021

About

For many Eastern Europeans, roasted buckwheat is the taste of childhood — and with so many ingredients complemented by its unique smoky flavour, Ottolenghi-style salads using the grain have really taken off in the Baltics in recent years.

The bright orange berries of sea buckthorn are rich in vitamins and have a very particular, sour flavour — if you can’t get hold of any, you can replace them in this recipe with the juice of half a lemon. I prefer to use golden and candy-striped be