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