Serves 2
1/2 cup raw buckwheat, rinsed and drained
100g smoked salmon, arranged in rolls
2 stalks kale, leaves removed and stalks discarded
1 nori sheet, cut into 4 pieces
1/2 yellow capsicum, cut into strips
1 spring onion, white part cut into long thin strips
1/4 cup coriander leaves
1/2 cup frozen edamame beans, cooked as per packet instructions
2 handfuls baby spinach leaves
Sprinkle of sesame seeds and 1/2 and avocado to top
Fill a small saucepan with water and bring to the boil. Place the buckwheat into the boiling water and cook for 6-8 minutes or until the buckwheat is tender. Pour into a colander and allow to drain. Place a large handful of baby spinach in each bowl to create a base. Divide the rest of the ingredients between the two bowls, keeping each ingredient separate so that all of them can be seen and a beautiful contrast of colours can be seen. Top each bowl with a sprinkle of sesame seeds and fresh slices of avocado. Enjoy as is or with a dash of tamari.
Breakfast, Mains, Sides & Salads
No Comments