Aubergine, spinach and buckwheat dip on ribbons of carrot & courgette..

   
I’ve been playing around with some new grains recently, including buckwheat. The first time I cooked it I decided to use my little pressure cooker and sadly I managed to completely overcook it! It still had all the flavour but it was more of a stodgy solid that lovely separated nutty grains…all is not lost though, I just found ways to use it up, like this, in a dip…

 
…that’s not to say it has to be overcooked for this recipe, perfectly cooked buckwheat groats will work too 😉

This dip was a result of using things up and chucking things together and came out very nicely indeed. 

Ingredients 

2 aubergines, roasted whole, cooled, peeled

50g baby spinach

Juice of 2 lemons

2 tbsp tahini

100g cooked buckwheat groats (follow instructions on the packet)

2 tsp roasted cumin

2 tsp ground coriander

1/4 tsp cayenne

1 clove garlic

Method

Bend it all up together! 

I ate it some ribbons of raw courgette and carrot, chopped black garlic, sprinkles of hemp seeds and pink peppercorns.

   

 

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