- 75g buckwheat
- 1 celeriac
- 2 beetroot
- 1 pear
- 35g cashews
- 1 garlic clove
- 1 lemon
- 1 tsp horseradish mustard
- 50g baby leaf spinach
- Sea salt
- 150ml boiling water
- 1 tbsp olive oil
- Freshly ground pepper
- Small pan with a lid
- Measuring jug
- Vegetable peeler
- Food processor (optional)
- Frying pan
- 1.
Pour the buckwheat into a pan with a little salt. Cover with 150ml boiling water and pop on a lid. Return to the boil, reduce to a simmer and cook for 8-10 mins. Once cooked, drain the buckwheat and rinse with cold water.
- 2.
Meanwhile, peel the celeriac, slicing the roots off on the diagonal. Give the celeriac a rinse. Scrub and trim the beetroot. Quarter and core the pear. Use a box grater to coarsely grate all 3 (or use the grating attachment on a food processor) and slide them into a large bowl.
- 3.
Warm a frying pan on a medium-high heat for 2 mins. Add the cashews and toast for 3-4 mins, tossing, till golden brown. Tip into a small bowl.
- 4.
Peel and crush the garlic. Grate the lemon zest. Pop both into a small bowl. Add 1 tsp horseradish mustard. Juice in the lemon and pour in 1 tbsp oil. Add a pinch of salt and pepper and stir. Taste, and add more horseradish mustard, if preferred.
- 5.
Shake the buckwheat dry and add to the bowl with the grated veg. Tip in the spinach and toasted cashews. Pour in the dressing and fold together. Pile the salad onto plates and serve.
- Tip
A spoonful of horseradish
You will have a little extra horseradish leftover from your recipe, but it will go a long way. Try mixing it with crème fraîche, a squeeze of lemon juice and a crack or two of black pepper. Serve with hash browns, grilled tomatoes and mushrooms or use to top jacket potatoes.
