Strawberry Buckwheat Salad
This bright + beautiful salad is your new fave party plate!
Strawberry, goat cheese and cracked pepper are a match made in heaven in this fresh and fun salad. It’s super simple to put together, and sure to impress any guest at your next celebration.
Great salads are all about balance - of flavour, texture, acidity and sweetness.
Buckwheat and Rocket
Cooked buckwheat is a light and nutty grain that adds substance to this salad and pairs beautifully with the rocket. They form a foundation to stack layers on top of and help carry all of the flavours of the salad.
Strawberry
Strawberries bring a bright pop of colour and sweetness to the salad, contrasting perfectly with the creamy goat cheese and bitter rocket.
Macadamia
Toasted macadamias adds a salty crunch and another layer of texture for the salad.
Lemon Dressing
A bright + zingy lemon dressing brings the whole salad together. It balances the bitterness of the rocket and cuts through the heavy creaminess of the goat cheese.
More Healthy Recipe Ideas
〰️
More Healthy Recipe Ideas 〰️
Recipe Variations
You can swap strawberries for a different fruit. Choose a fresh fruit that has a firm texture and will bring some sweetness, like peach, kiwi, or grapes.
For an extra pop of colour, you can add a handful of shredded raddichio and toss it through. Just make sure you add a little extra honey in the dressing to help balance it out.
Strawberry Buckwheat Salad
Ingredients
- 1 cup buckwheat
- 2 cups stock (or water)
- 4 cups (125g) rocket
- 1 punnet strawberries
- 100g goat cheese
- 1/3 cup macadamias
- Fresh black pepper
- Edible flowers, optional
- 2 tablespoons fresh lemon juice
- 1/3 cup good quality extra virgin olive oil
- 1 teaspoon poppyseeds
- Pinch of sugar
- Pinch of salt
Instructions
- To prepare the buckwheat, rinse the buckwheat under cold water and then place in a medium-sized saucepan with the stock. Place on a high heat and bring to the boil. Once boiling, reduce to a simmer and place a lid over the pot. Cook for ten minutes.
- After ten minutes, test the buckwheat to ensure that it is tender. Drain the buckwheat and allow to cool in the strainer.
- After a few minutes, use a fork to fluff the grains to prevent them from sticking together. Set aside to cool completely.
- Wash and dry the strawberries. Remove the green tops and cut in half. Set aside.
- Toast the macadamias in a dry pan until golden and fragrant. Set aside.
- Make the dressing by putting all ingredients in a jar, sealing the lid, and shaking vigorously until well combined. Taste and adjust with lemon juice, salt or sugar as needed.
- To assemble, spread the rocket over the base of the bowl. Add the buckwheat and half of the dressing, then toss together until the leaves and buckwheat are well coated.
- Distribute the strawberries, goat cheese and toasted macadamias over the salad.
- Finish with an extra drizzle of dressing and edible flowers (if using).
