Buckwheat Salad with Tamari and Sesame Dressing

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• FOR THE DRESSING:
• 1/2 tbsp. Coconut Sugar
• 1/2 tsp. water
• 1 tbsp. sesame oil
• Juice of 1 lime
• 2 garlic cloves, finely grated
• A pinch of Whole Black Peppercorns, ground
• 2 tbsp. tamari
• 2cm piece of fresh ginger, grated
• FOR THE SALAD:
• 150-175g buckwheat, cooked and cooled
• 75g fresh sugar snap peas, diagonally sliced
• 80g edamame beans
• A pinch of Whole Black Peppercorns, ground
• ½ red onion, cut into chunks
• 125g baby tomatoes
• A small handful of fresh parsley and spring onion, to serve

Method

1. FOR THE ORIENTAL DRESSING:
2. In a mixing jug or bowl, mix Coconut Sugar with the water to make coconut nectar. Add the remaining dressing ingredients and combine. If you have time, this can be kept in the fridge for 1 hour to allow the flavours to infuse. Set aside, until ready to serve the salad.
3. FOR THE SALAD:
4. In a bowl, mix the buckwheat with the sugar snap peas and edamame beans and season to taste with ground Lucy Bee Whole Black peppercorns. Mix the red onion and baby tomatoes into the salad. This can now be stored covered, in the fridge if you’re not serving straight away.
5. When ready to serve, stir the oriental dressing and drizzle over the salad and garnish with some fresh parsley and spring onions.

Enjoy!