Summer finished already here in Scotland, if you look at the cloudy sky. That does not mean, however, you can’t still make some summer salads. Fennel and Orange is a very typical summer combo, in Italy. What about using grapefruit instead of orange and adding some roasted pepper for some sweetness? Well, let me tell you: the result is delicious.
Buckwheat is one of those cereals I am in love with. I believe I love buckwheat and spelt even more than rice. especially during summer. I love mixing these cereals with veggies, fruit and spices and creating some bright, tasty salads which you can make in bulk and eat during the week or a picninc.
If you prefer a sweeter taste, use orange instead of grapefruit, for a more traditional summer salad. The crunchiness of the fennel and the sweetness of the roasted pepper, will make everyone love this buckwheat salad. P.S. add some parmesan on top for an extra cheesy flavour.
“Many ingredients are called ‘earthy,’ but none comes as close to fitting the bill as buckwheat. I’m mildly obsessed with the stuff.“
Yotam Ottolenghi
Summer Salad with Buckwheat, Fennel, Roasted Pepper and Grapefruit “Tartare”
Equipment
- oven tray
- sauce pan
- Pot with Salted Boiling Water
- Bowl
- Veggie Cutter (Mandoline)
Ingredients
- 200 gr Buckwheat
- 1 Red Pepper
- 1 Fennel
- 1 Grapefruit
- 1 tsp Agar Agar
- as required Salt and Pepper
- 5 gr Rosemary
- 1-2 tbsp Olive Oil
Instructions
- Start from the pepper and roast it for 20-30 min at 230C. The skin should be brown and the pulp quite soft when removing from the oven. Let it cool.
- Slice the fennel into very thin pieces with the mandoline and season with salt, pepper and olive oil. Let it rest in a bowl. Squeeze half of the grapefruit and cut the other half into slices, removing the skin. Pour the juice in a sauce pan, add the agar agar and let it boil for 2-3 min. Let it cool and put aside until it solidifies.
- Cook the buckwheat in the salted boiling water for 10 minutes, drain, season with olive oil and pepper and put aside to cool. Then add it to the sliced fennel.
- Take the roasted pepper, carefully peel it (the skin should come off very easily) and cut into small cubes. season, adding some sliced rosemary as well.
- Make a tartare out of the grapefruit jelly and start plating. Place the buckwheat-fennel mixture at the bottom, add the roasted pepper layer and some grapefruit tartar. Garnish with some extra fennel and grapefruit.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
