Herby Buckwheat Bowl with Horseradish Tahini & Pickles
Everyday food should be simple and easy to make. No-fuss. Sometimes it might even contain just two ingredients. Sometimes just one. It might not be Instagram worthy every time, but hey wild superhero tribe, I am sure you will agree, less food-prep time gives us extra time to do many more incredible things.
So here is an incredibly quick to make, simple, cozy, and nourishing bowl with a great spring-time vibe emanating from all the herby greens. Our go-to ‘superfood’ at this time of the year for sure.
1 cup of buckwheat (roasted or unroasted)
2 – 3 bunches of herby greens (we used coriander, parsley, rocket & some sunflower sprouts)
1/2 tin of coconut milk
pinch of unprocessed sea salt
juice of 1 lemon
2 TBLS tahini
1 TBLS olive oil
1 clove of garlic
1 TBLS of horseradish
large capers and other pickles such as sauerkraut or kimchi
freshly ground pepper
Start by preheating a medium-sized pan with 2 cups of water. Add the buckwheat and bring to boil, salt to taste, then simmer on lowest heat for 10-15 minutes, stirring occasionally. When buckwheat starts sticking to the bottom of the pan, add 1/2 tin of coconut milk, juice of 1/2 lemon (and extra water if necessary).
In the meantime, finely chop the herbs and set aside. For the dressing, add 2 TBLS of tahini into a mixing bowl or a blender together with the juice of 1/2 lemon, minced garlic, salt, olive oil, couple of TBLS of water and whisk or blend until smooth.
To serve, gently mix in the herby greens into the buckwheat, drizzle generously with the horseradish tahini, add pickles on the side and finish off with some freshly ground black pepper.
With Celebration & Appreciation,
Joel & Aiste