Walnut and Buckwheat Salad

Name: Walnut and Buckwheat Salad
Prep time: 12 min
Total time: 12 min
Ingredients: 1 bunch spring onions/scallions; 100 g/4 oz/1 generous cup broken walnuts; 150 ml/5 fl oz/⅔ cup sauce vinaigrette with lemon and Meaux/wholegrain mustard; 150 ml/5 fl oz/⅔ cup sauce vinaigrette with lemon and Meaux/wholegrain mustard; 150 ml/5 fl oz/⅔ cup sauce vinaigrette with lemon and Meaux/wholegrain mustard; 150 ml/5 fl oz/⅔ cup sauce vinaigrette with lemon and Meaux/wholegrain mustard; 2 tablespoons mint, finely chopped; 50 g/2 oz/½ cup dried apricots, pre-soaked; 2 garlic cloves, crushed; juice and zest from 2 lemons; 1 bunch spring onions/scallions; 100 g/4 oz/1 cup buckwheat

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This is a light and fluffy grain salad made up of shades of beige, amber and gold. The combination of apricots and walnuts gives it superb texture and flavour. Serve with dry green curry.

Ingredients

50 g/2 oz/½ cup dried apricots, pre-soaked
juice and zest from 2

Vegan

Method

Drain and finely chop the apricots. Place them in a large bowl with the lemon juice, zest and garlic. Cook the buckwheat in boiling, salted water for 10 minutes, then drain well, squeezing out all excess water. Add to the apricot mixture. Chop the spring onions/scallions and add to the salad with the walnuts. Stir in the vinaigrette. Add the mint just before serving.