Ingredients
| â…“ cup buckwheat | |
| 1 tablespoon sherry, white wine or cider vinegar | |
| 3 tablespoons extra virgin olive oil | |
| 4g whole dried chillies (I used arbol and guajillo) | |
| 1 bunch spring onions (about 5) | |
| 40g rocket | |
| ½ cup flat-leafed parsley, finely chopped | |
| 2 tablespoons orange juice | |
| ½ cup toasted almonds, roughly chopped |
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Instructions
| 1. | Bring a pan of water to the boil and add the buckwheat. |
| 2. | Simmer for 12 minutes until cooked then drain well and cool. |
| 3. | In a large bowl, whisk together the sherry and oil and season with salt and pepper. |
| 4. | Cut the stems from the chillies and slice in half lengthways, discarding the seeds. |
| 5. | Heat a large frying pan over a medium-high heat. Add the chillies and cook, pressing down with a spoon until toasted and fragrant, about 45 seconds. Remove, finely chop and add to the dressing. |
| 6. | Add the cooled buckwheat and toss to coat. Set aside. |
| 7. | Add the spring onions to the pan and cook for about 4 minutes until charred, then remove and cut into pieces. |
| 8. | Add to the buckwheat along with the rocket, parsley and orange juice then toss well. |
| 9. | Just before serving, toss through the almonds so they don’t lose their crunch. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean