Buckwheat – also known as ‘kasha’ – is a cousin of the rhubarb family and is often substituted for rice, for a nuttier, earthier flavour. Buckwheat contains high levels of rutin, which is believed to lower ‘bad cholesterol’. It’s also available in flour, which makes super pancakes and is the hero ingredient in soba noodles.
Minty chickpeas with buckwheat and lemon labneh
- 400g (4 cups) Greek yoghurt
- 5ml (1 tsp) salt
- a squeeze of lemon juice
- zest of 1 lemon
- 180g (1 cup) buckwheat
- 500ml (2 cups) water
- 2 tins chickpeas, drained and rinsed
- 60ml (¼ cup) fresh mint, chopped
- juice of 2 lemons
- 60ml (¼ cup) olive or avocado oil
- Maldon Sea Salt and freshly ground
- black pepper, to taste
- GREEN DRESSING
- 125ml (½ cup) natural yoghurt
- juice of 1 lime
- a small handful of fresh mint
- a small handful of fresh coriander
- fresh radishes, sliced, to serve
1. For the labneh, combine the yoghurt and salt in a bowl and mix well. Place the yoghurt in a clean tea towel, tie and hang, suspended over a bowl, for 24 hours. All excess moisture will drain from the yoghurt, resulting in a very thick, almost cheese-like spread. Remove from the cloth, add the lemon juice and zest, and set aside.
2. Place the buckwheat in a medium pot with water and bring to a boil. Cook until most of the water is absorbed and the buckwheat is tender, 15 – 20 minutes. Drain in a colander and set aside.
3. Combine the buckwheat and chickpeas in a large bowl, add the mint, lemon juice and oil, and season well.
4. For the dressing, place all of the ingredients in a blender and blitz to form a green, creamy dressing.
5. To serve, tumble the chickpeas and buckwheat into a serving bowl or platter, top with freshly sliced radishes, add a dollop of lemon labneh and a drizzle of green dressing.