Buckwheat & red cabbage salad with sour cherries and blue cheese

Buckwheat & red cabbage salad with sour cherries and blue cheese

From
Grains
Serves
4
Prep
10 mins
Cooking time
15 mins
Photographer
Deidre Rooney

This is a good combination of earthy, sweet, salty and nutty. You can use a different grain if buckwheat doesn’t appeal – this dish is also good made with kamut or wheat grain.

From the grocer

Ingredients

Quantity Ingredient
400g buckwheat
1/2 teaspoon wholegrain mustard
1/2 teaspoon honey
salt and freshly ground black pepper
2 tablespoons white balsamic vinegar
2 tablespoons walnut oil
80ml extra-virgin olive oil
50g dried sour cherries
30g toasted walnuts, chopped
125g blue cheese, crumbled

From the greengrocer

Quantity Ingredient
1/2 red cabbage
2 tablespoons chopped flat-leaf parsley

Method

  1. Put the buckwheat in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes. Drain and rinse. In a teacup, whisk together the mustard, honey, salt and pepper, balsamic vinegar and walnut and olive oils. While the buckwheat is still warm dress it with two-thirds of the vinaigrette and season well.
  2. Put the dried cherries into a bowl, cover them with just-boiled water and leave to plump up for 15 minutes.
  3. Cut the cabbage in half, remove the core and discard, then cut the cabbage into slices about 1 cm thick.
  4. Drain the cherries and toss them with the buckwheat along with the cabbage, walnuts, parsley and blue cheese, plus the rest of the dressing. Be careful not to squash the cheese too much when you are tossing everything together. Taste for seasoning and add another splash of balsamic vinegar if you think it needs it.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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