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.

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Roasted Jerusalem Artichoke with Caper Dressing

img_3294-croppedOver the last few days, when I have been walking past the green grocer, I have seen a box of purple carrots and thought to myself that I must pick some up and cook with them.ย After seeing a friend this morning I happened to walk past again and finally bought some. This dish was created.
We ate thisย dish with some grilled goat cheese on the side. The combination worked very well but you could also serve with meat or other vegetable dishes.

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