Buckwheat Tabouli with Goji Berries, Asparagus & Almonds

Shopping List

1 cup raw buckwheat

1 bunch asparagus chopped into 1cm pieces, blanched

4 spring onions finely chopped

1/2 bunch flat leaf parsley finely chopped

1/2 bunch mint finely chopped

1/2 cup goji berries rehydrated in a little hot water

1/2 cup dry roasted almonds chopped finely

1/2 cup pepitas

Juice half a lemon

Vinaigrette/ Super Salad dressing to taste

Method

Buckwheat is delicious and gluten free - its taken me a few attempts to get it 100% right as it goes mushy quite quickly...bring two cups of salted water to a rolling boil, add 1 cup rinsed buckwheat, let boil for a minute or so, stir and then turn heat to low and out lid on. Cook for 8-10 mins, no more - check and taste at about 6 minutes, it may be ready. Once ready take off heat and drain into a sieve and rinse in cold water.

Add all the chopped ingredients, goji berries, lemon juice, pepitas and vinaigrette to taste. Season with salt and pepper. Great as a side salad with grilled meats, in little lettuce cups, or topped with creamy goats cheese.