Winter Buckwheat and Beans Salad
This winter buckwheat and beans salad is a hearty, nourishing and colourful dish that’s perfect for the colder months. Naturally vegan and gluten-free, it’s rich in plant-based protein, fibre and slow-release carbohydrates, making it ideal for Veganuary, meal prep, or a wholesome lunch or supper.
Buckwheat is a nutritional powerhouse, providing magnesium, manganese and plant protein, all of which support bone health, energy levels and muscle function, while beans and kale add iron, zinc and immune-boosting antioxidants. The combination of warming spices, earthy beetroot and fresh lime juice makes this salad both comforting and refreshing — a perfect balance for winter eating.
Serve it on its own, as part of a festive spread, or alongside roasted vegetables or plant-based proteins.
Ingredients
Method
- ook the buckwheat according to the packet instructions, then allow it to cool slightly.
- Finely chop the shallot and mince the garlic. Add both to the cooked buckwheat.
- Add the olive oil, cumin, smoked paprika, black pepper and salt. Mix well to combine.
- Chop the grilled red pepper and stir it into the salad.
- Cut the beetroot into small wedges and add to the bowl.
- Add the lime juice and black beans, mix well, then leave to rest for a few minutes to allow the flavours to develop.
- Steam the kale for about 5 minutes over boiling water, or blanch briefly until just tender.
- Rinse the kale under cold water, drain well, then fold into the salad.
- Serve at room temperature.