Buckwheat. Despite the name, it’s actually not related to the wheat family at all. It’s a pretty deceptive pseudo seed (if we don’t say so ourselves) but once you get to know it, you can use it for absolutely anything in place of gluten. From baking
and porridge, to pancakes
and even pasta
– this crunchy groat (yup, groat!) is a gluten-free gal’s greatest culinary companion. Spice things up in your next lunch box and try your hand at this buckwheat pasta lunch box – paired perfectly with a lovely lemon dressing.
Prawn and buckwheat pasta salad with creamy lemon dressing
Preparation time: 5 minutes
Cook time: 10 minutes
You will need:
1 cup buckwheat pasta
12 prawns, shelled and deveined
1/2 teaspoon chilli, finely chopped
1/2 teaspoon lemon zest
1/4 cup verjuice or lemon juice**
Salt and pepper
1 cup baby spinach
1/2 fennel, finely sliced
1 tablespoon sundried tomatoes, finely chopped
1/4 avocado, diced 2 cm
1 tablespoon kalamata olives
2 teaspoons pine nuts
We added: steamed sweet potato and crumbled fetta
For the creamy lemon dressing:
1/2 cup Greek yoghurt
1/2 teaspoon garlic, finely grated
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper
Handful fennel fronds, chopped
To make dressing: Mix all ingredients well in a bowl and set aside.
Let’s make it:
- Cook buckwheat pasta to packet directions.
- Heat coconut oil in fry pan and fry prawns over medium heat 1-2 minutes each side.
- Add in chilli, lemon zest, salt and pepper and verjuice to pan and stir through for 1 minute.
- In a bowl combine remaining ingredients. Stir through dressing.
**Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. You may be familiar with Maggie Beer’s version, she was the first to make it commercially (you go girl) and uses it in many of her recipes. Use it when you want the gentlest bite of flavour.
How do you like to cook with buckwheat?