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Buckwheat & Four Bean Salad with Turmeric Dressing

Buckwheat & Four Bean Salad with Turmeric Dressing 1
Time
Soak: 20 min. Prepare: 30 minutes
Contributed by
Ashley Collins
Serves
4
This hearty yet lively Autumn bean salad is packed with the nutritional protein punch of organic beans and buckwheat, as well as the healthy healing properties of turmeric.

  1. Prepare the buckwheat: Soak well-rinsed buckwheat in 3 cups of filtered water for 8 hours, or overnight. Rinse thoroughly & refrigerate until required. For an alternate quick-soak method, place well-rinsed buckwheat in a heatproof bowl or pot with 2 cups of boiling water. Cover and let stand for 20 minutes, then rinse again with cold water. 
  2. Prepare the dressing: Whisk together honey, vinegar, salt, pepper and turmeric in a small bowl. Slowly whisk in olive oil until well combined. Add lemon juice and additional salt & pepper to taste.
  3. Assemble the salad: Mix the prepared buckwheat, rinsed & drained four bean mix, green beans, beetroot, carrot, spring onions, sultanas and almonds in your serving bowl and coat well with half of the dressing. Toss through mixed greens.
  4. Serve with leftover dressing on the side.

Store any remaining salad or dressing in the refrigerator for up to 2 days.

SHORT DESCRIPTION

This hearty yet lively Autumn bean salad is packed with the nutritional protein punch of organic beans and buckwheat, as well as the healthy healing properties of turmeric.

DESCRIPTION

  1. Prepare the buckwheat: Soak well-rinsed buckwheat in 3 cups of filtered water for 8 hours, or overnight. Rinse thoroughly & refrigerate until required. For an alternate quick-soak method, place well-rinsed buckwheat in a heatproof bowl or pot with 2 cups of boiling water. Cover and let stand for 20 minutes, then rinse again with cold water. 
  2. Prepare the dressing: Whisk together honey, vinegar, salt, pepper and turmeric in a small bowl. Slowly whisk in olive oil until well combined. Add lemon juice and additional salt & pepper to taste.
  3. Assemble the salad: Mix the prepared buckwheat, rinsed & drained four bean mix, green beans, beetroot, carrot, spring onions, sultanas and almonds in your serving bowl and coat well with half of the dressing. Toss through mixed greens.
  4. Serve with leftover dressing on the side.

Store any remaining salad or dressing in the refrigerator for up to 2 days.

INGREDIENTS

1 cup organic hulled buckwheat
400g tin organic four bean mix
½ cup green beans, blanched
1 medium beetroot, peeled & grated
1 large carrot, peeled & grated
3 spring onion stalks, finely chopped
½ cup organic sultanas
½ cup flaked almonds
3 cups mixed salad greens


DRESSING
2 tbsp organic raw honey*
1½ tbsp organic apple cider vinegar
1 tsp organic turmeric powder
½ tsp fine Himalayan salt
½ tsp organic black pepper, freshly cracked
½ cup organic extra virgin olive oil
1 tbsp fresh lemon juice

*Use an alternative sweetener such as organic brown rice syrup to make vegan.

Method

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  • Organic Hulled Buckwheat 500g 1 Organic Hulled Buckwheat 500g 2
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