Charred Corn, Buckwheat, Tomato & Green Olive Salad

Through the warmer months, this is hands down one of my favourite substantial salads to make. The flavour of charred corn is something special and pairs perfectly with the nuttiness of buckwheat and toasted seeds, fresh herbs, juicy tomatoes, briny olives & zesty lemon. It’s a stand-alone superstar of plays well in a team among other dishes, pairing with anything you throw at it, seafood, meats, chicken and other roast or grilled veggie dishes – particularly eggplant, zucchini. I also love using this salad with falafel as a dish or stuffed into pita with some hummus and the yoghurt.

Ingredients

Buckwheat is a highly nutritious and affordable gluten free grain with a delicious nutty flavour and great texture. It’s probably my favourite and perfect for salads, adding to soups, broths and stews. I also love it in a stir fry, using it like rice in fried rice. We soak it overnight and then rinse and quick blanch it so it doesn’t turn gluggy and you end up with the perfect grains that can be stored in the fridge for up to 4 days.

Prep time 20 minutes + overnight soaking buckwheat

Serves 4

Ingredients

2 cups buckwheat

4 cobbs corn