GF: DF: SF

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.