Sprouted Garden Salad with Crunchy Sprouted Legumes, Buckwheat and Chambord Dressing

Colourful, fresh and light – just like a spring garden – this salad presents a dilemma: Eat it or roll around naked in it? You decide.

Bunch of fresh baby radish


Small florets of broccoli

¾ cup buckwheat (organic if possible)

½ cup sprouted legumes (I used chickpeas, lentils, mung beans, garden peas, and adzuki peas)

Salad leaves

Salted capers

Pink peppercorns

4 bay leaves

1 tbsp sumac

1 tbsp cumin seeds (or ground cumin)

¼ tbsp dried chilli flakes

2 wonton wrappers

2 tbsp Chambord (Black Raspberry Liqueur)

1 tbsp lemon juice

2 tsp honey

¼ cup extra virgin olive oil

For the dressing, combine Chambord, lemon juice, honey, and oil in a bowl and set aside.

Lightly brush wonton wrappers with olive oil and bake in a moderate oven until golden. Once baked, break wrappers in half to create two triangular shards.

In a small dry pan, toast the buckwheat with spice mixture (sumac, cumin, chilli flakes, and bay leaves). Keep an eye on the pan to ensure the buckwheat does not burn. Remove and pulse in a food processor until mixture resembles a coarse sand (you want to retain a few whole buckwheat kernels). In a small bowl combine buckwheat with sprouted legumes and set aside.

Slice a few larger radishes thinly using a mandolin (or vegetable peeler…or by hand if your knife skills are up to scratch!). Place in bowl of cold water until needed. Slice carrots into thin 1cm wide batons. Set aside.

In a pan of salted simmering water, quickly blanch smaller whole radishes, carrot, and broccoli and refresh in a bowl of ice water.

Arrange all the elements on a plate and drizzle with the Chambord dressing.

Be imaginative with your presentation! The plate is your garden. Enjoy!

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