Recipe provided by Helen Tzougantos (Easy Gluten Free)
Nourishing buckwheat bulks up this colourful protein-packed salsa, making it a filling stand-alone meal or refreshing summer side salad. Chargrilling the corn gives a smoky sweetness that contrasts beautifully with the creamy avocado, crunchy capsicum, vibrant greens and zesty lime juice. For extra heat just throw in a sliced jalapeno pepper. It’s a Mexican party in a bowl!
DF, GF, VG.
135 g (3/4 cup) raw buckwheat kernels, rinsed (see Note)
4 corn cobs, silks and husks removed
2 tablespoons extra-virgin olive oil sea salt flakes
1 red capsicum, deseeded and diced
handful of coriander leaves, finely chopped
handful of flat-leaf parsley leaves, finely chopped
1 large avocado, diced
3 tablespoons extra-virgin olive oil
juice of 2 limes, plus lime halves to serve
sea salt flakes and freshly ground black pepper
Rinse the buckwheat under cold running water, then place in a small saucepan and fill with water. Boil for 8 minutes or until tender, then drain, rinse and set aside to cool to room temperature. Brush the corn with the olive oil and sprinkle with salt. Heat a chargrill pan over high heat, add the corn and cook, turning regularly, for 15 minutes or until tender and nicely charred all over. Cool slightly, then slice off the kernels. Combine the buckwheat, corn kernels, capsicum, fresh herbs and avocado in a salad bowl. To make the dressing, whisk the ingredients in a small bowl. Drizzle the dressing over the salad, gently toss to combine and serve with lime halves on the side.
Buckwheat is a nutritious seed which, despite its name, does not contain any wheat. It is considered a superfood because it is high in protein, fibre, antioxidants and minerals.
RECIPE: Easy Gluten Free by Helen Tzouganatos, Published by Plum, RRP $39.99, Photography by Jeremy Simons