Keep away those winter blues with a bright and healthy winter salad, infused with bay leaves using seasonal Seville Oranges.
Cooking time 10-15 minutes
Serves 2-3 people
2 bay leaves
1 400g (tinned) butter beans
1 red onion (chopped)
1 tomato (chopped)
1 green pepper (deseeded and chopped)
200ml vegetable stock
1 Seville orange
1 tablespoon rapeseed oil
smoked paprika (to garnish)
salt & pepper
- Rinse the buckwheat, then place the buckwheat in a small saucepan adding the vegetable stock and bay leaves then place on a low heat and bring to the boil. Simmer for at least 10-15 minutes until the buckwheat is slightly soft.
- Once the buckwheat is cooked, take out the bay leaves, drain the buckwheat grains then place to one side to cool.
- While the buckwheat is cooling, remove the skin and white membrane of the Seville orange then chop the remaining flesh into small pieces, making sure there are no pips.
- Once the buckwheat has cooled, place into a large bowl, place a fork through the buckwheat to separate the small grains. Gently mix in the orange, red onion, green pepper, chopped tomato and butter beans.
- Add salt and pepper to the mix to season then gently add the rapeseed oil.
- Place in a clean bowl to serve and sprinkle with the smoked paprika to garnish.
- Great served on it’s own or served with chicken or fish.