Roasted Buckwheat with Fruity Ramped Salad
A simple and tasty dish that can be enjoyed for lunch or taken on the go. The roasted buckwheat pairs wonderfully with a bright, fruit‑laden ramp salad.
Ingredients
- 125 g buckwheat
- Salt
- 1 tbsp Olive Oil
- 250 g ramp (field mustard)
- 1 Banana
- 1 untreated orange
- 1 ripe Mango
- 1 tsp white wine vinegar
- Salt
- black pepper (freshly ground)
- 2 tbsp olive oil
Instructions
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1.
Wash the buckwheat in a sieve under running water, transfer it to a pot and bring to a boil with 250 ml water and a pinch of salt. Cover and simmer on low heat for about 20 minutes until all the liquid is absorbed. Drain the buckwheat in a sieve and set aside.
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2.
Heat oil in a pan and roast the buckwheat until crisp, seasoning lightly with salt. Rinse the ramp leaves, discard any damaged parts, and dry them thoroughly. Peel the banana and slice it. Peel the orange, removing the white membranes; cut between the segments to release the flesh, catching the juice and squeezing out any remaining liquid by hand.
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3.
Peel the mango and cut the fruit into wedges around the pit. Whisk together vinegar, orange juice, salt, pepper and olive oil, tasting to adjust seasoning.
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4.
Arrange the ramp on a plate, sprinkle with roasted buckwheat, drizzle with the vinaigrette, garnish with the sliced fruits, and finish with plenty of freshly ground pepper.
