Toasted Buckwheat, Roast Carrot, Orange and Crispy Kale Salad

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I actually prepared and perfected this recipe weeks back, but going back to work has taken a a lot of adjusting. Getting used to get ready in the morning, doing pick up for two boys at different locations and trying to work out a balance between work and home life.
I’m hoping that I will get back into a routine and post more recipes here as this is something that I have really enjoyed over the last year.
Here is my very late recipe for ‘Toasted Buckwheat, Roast Carrot, Orange and Crispy Kale Salad’. I have made this salad many time now and really enjoy it on it’s own or with some feta cheese, pan fried sea bass or some roasted chicken.

Enjoy!
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Time: 45 minutes
Serve 4, as a side
Toasted Buckwheat, Roast Carrot, Orange and Crispy Kale Salad
1 kg carrots
120 g toasted buckwheat
4 oranges, cut in segments
small bunch of parsley
xx g kale, stalks removed and torn into smaller pieces
1 tbsp soya sauce or tamari
2 tbsp rapeseed oil
Dressing:
3 tbsp soya sauce or tamari
juice of half a lemon
zest of one orange
orange juice, squeezed from above off cuts, about 80-100 ml
Pre heat the oven to 225 °C and put the kettle on.
Peel the carrots and cut into batons. I normally cut the carrot in half then each half in quarters. Toss the carrots in 1 tbsp of oil then place on a baking sheet and roast in the oven for 40 minutes
Boil the buckwheat for 4 minutes. If you don’t find toasted buckwheat (also called Kasha)  then toast the seeds in a dry pan for 3-4 of minutes on medium heat, constantly stirring, before boiling the seeds. Once cooked, drain and set a side.
Cut the orange segments and squeeze out the remaining juice from the off cut centre. Use the juice for the dressing. Set aside.
Wash and chop the parsley and set aside.
Toss the kale pieces in 1 tbsp of oil and 1 tbsp of soya or tamari sauce. Spread out the kale on a baking sheet and roast in the oven for 5-10 minutes. Do keep an eye on the kale as it easily burn. Remov from oven and set aside to cool.
When the carrots are roasted combine all the ingridients in a mixing bowl except for the roasted kale. Mix gently and taste. Add more lemon and soya if needed.
Serve with the roasted kale on top.
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6 thoughts on “Toasted Buckwheat, Roast Carrot, Orange and Crispy Kale Salad

  1. Good on you for still making time to do this when you’re so busy. It’s important to take a little creative time for yourself whenever possible – not easy with work and family and you still need to sleep! The recipe looks and sounds delicious 😊

    Liked by 1 person

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