Buckwheat, Brazil & Kimchi Salad With Angostoura Kombu Orange Dressing

Filipino word / value:

pakikipagkapwa, which means treating the other person as a fellow human being

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kimchi, buckwheat, healthy recipes, gluten free recipes, kimchi recipes, winter salads

Yield: 4

Author: Suze Morrison

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Buckwheat, Brazil & Kimchi Salad With Angostoura Kombu Orange Dressing

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

Sharing is caring, and I am a firm believer in Community over Competition. That means supporting each other,sharing our knowledge, and cheer leading others through life. Treat as you would be treated yourself.

Ingredients

• 250g Buckwheat Groats, soaked overnight in filtered water
• 200g Kimchi
• 50g Rocket
• 20g Black Sesame Seeds
• 20g Toasted Sesame Seeds
• 50g Toasted Brazil Nuts, chopped
• 1 Orange, segmented
• 1 Orange, segmented
• 50g Kimchi Juice
• 1 tbsp Lemon Juice
• 2 tsp Maple Syrup
• 3 tbsp Cold Pressed Rapeseed Oil
• 1 tsp Dried Kombu Flakes
• 3 Dashes Angostoura Bitters

Instructions

1. Drain the buckwheat, rinse, and place in a pan.Top with cold water and bring to a boil, simmer for 10-20 minutes or until just tender. Drain and rinse under cold water.
2. Add the orange juice, kimchi juice, lemon juice,maple syrup. Rapeseed oil, bitters and kombu to a jar and shake well.
3. Mix 2tbsp of dressing through the barley then add the kimchi, orange segments and rocket. Fold through the seeds and serve with the extra dressing for people to help themselves.

https://gourmetglow.co.uk/recipes/buckwheat-brazil-kimchi-salad-with-angostoura-kombu-orange-dressing

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