- 1 lemon
- Sea salt
- 1 red onion
- 150g buckwheat
- 300ml boiling water
- 2 garlic cloves
- 40g tahini
- 2 tbsp cold water
- 1 tbsp olive oil
- 200g kale
- 100g smoked salmon
1. Fill your kettle and boil it. Finely grate the zest from the lemon. Set half the zest aside and add the rest to a mixing bowl. Squeeze in the juice from half the lemon. Stir in a pinch of salt. Peel and finely slice the red onion. Add to the lemon juice and scrunch together with your hands. Set aside to pickle.
2. Tip the buckwheat into a small pan and place on a medium heat. Toast, stirring, for 2 mins till the buckwheat is browned smells nutty. Pour in 300ml boiling water from the kettle (the water will sputter and spit as it hits the pan, so add a little to start with and mind your hands). Pop a lid on the pan, or use a baking tray if you don't have a lid, and simmer the buckwheat for 10-12 mins till it's tender but still has a bit of chew.
3. Peel and finely grate or crush 1 garlic clove. Scrape it into a small bowl. Add the tahini and squeeze in the juice from the remaining lemon half. Add 2 tbsp cold water and a pinch of salt. Stir for a few mins to make a smooth sauce.
4. Peel and finely chop the remaining garlic clove. Strip the soft kale leaves off the woody cores. Tear the leaves into small pieces.
5. Place a frying pan on a medium heat. Add 1 tbsp olive oil and the garlic. Sizzle and stir for 30 secs. Add the kale and stir fry for 3-4 mins to wilt.
6. The buckwheat should be tender by now. Drain off any excess water and divide it between a couple of warm plates or bowls. Top with the kale, red onion and pickling liquid, and the smoked salmon. Drizzle over the tahini sauce to serve.