Buckwheat And Avocado Salad Fennel And Wild Rosa


INGREDIENTS:

  • 3 garlic cloves, chopped
  • 100ml olive oil
  • 240g buckwheat groats
  • juice of 1 lemon
  • 1/2 tsp Gijon Mustard
  • 2 pinches of sea salt, or to taste
  • 4 ripe avocados
  • 2 handfuls of lemon balm leaves
  • 30-40 herb fennel fronds (or 1 fennel bulb, shaved thinly using a mandolin)
  • petals from 12 wild roses (or small garden roses)
  • flaked sea salt, to finish

METHOD:

Put the garlic into a small bowl with the olive oil and leave to steep for 2-12 hours ( the garlic flavour will become stronger the longer you leave it). Strain out the bits through a tea strainer and reserve the oil

Put the buckwheat groats into a dry frying pan or large saucepan and toast over a medium heat, stirring constantly, until they are slightly darker in colour and taste slightly nutty, about 10 minutes.

Pour around 600ml into the pan, bring to the boil and cover with the lid. Turn the heat down and simmer for 10-5 minutes until all the water is absorbed.. Take off the heat, leave the lid on for 5 minutes to steam and then tip out onto a plate to cool completely.

Make the dressing in a small, lidded jar using the lemon juice, reserved garlic oil, mustard and salt. Shake vigorously to emulsify and taste for seasoning.

Moisten the buckwheat with a little of the dressing and divide evenly among four dinner plates. Halve and remove the stones from the avocados, then using a teaspoon, scoop out large chunks of flesh and arrange these over the buckwheat.

Scatter lemon balm leaves over and lay fennel fronds around. Finally, scatter with rose petals (don’t wash) and then drizzle the remaining dressing over with a teaspoon. Scatter with a little-flaked sea salt, to finish.

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