Lola Berry helps us explore new recipe ideas like this sturdy salad fully of healthy goodness that is incredibly easy to whip up. What you'll need (serves 4)
Salad
125 g (1 cup) buckwheat
2 tbsp extra-virgin olive oil
1 onion, finely sliced
35 g (¼ cup) dried apricots, chopped
1 bunch of kale, stalks removed and leaves finely chopped
Zest of 1 lemon Spicy Pepitas
Drizzle of extra-virgin olive oil, plus extra to serve
70 g (½ cup) pepitas (pumpkin seeds)
Pinch of paprika
Pinch of chilli flakes
Pinch of salt flakes What you'll do Tip the buckwheat into a pot with 375 ml (1½ cups) of water. Bring to the boil then lower the heat a little and simmer for about 8 minutes. Drain and set aside to cool. Pour the extra-virgin olive oil into a frying pan, add onion and sauté until onion starts to go transparent, then add the apricots and kale and lightly sauté for 2 minutes, until kale has softened and turned bright green. Then throw in your cooled buckwheat and toss it a...