Ingredients

The following ingredients have 2 Servings
  • 1 cup buckwheat groats
  • 2 cups water
  • ½ tsp salt
  • 650 g Fava beans (about 200g once shelled)
  • 2 celery rib (sliced thinly)
  • 50 g sundried tomatoes (chopped)
  • 60 g toasted almonds (coarsely chopped)
  • 2 green onions (chopped)
  • 1 tsp Dijon mustard
  • 1 tbsp Tahini
  • 2 tbsp White wine vinegar
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp warm water
  • The juice of one lime

Instruction

  • In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
  • Remove lid, delicately separate the grains with a fork and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
  • While buckwheat if cooling, shell the fava beans and cook them in a steamer for 3-4 minutes, or until fava beans are tender but still somewhat firm. Remove from heat and set aside. You COULD peel them if you wanted to, but that is completely optional.
  • Add all the ingredients of the vinaigrette to a small blender or food processor and process until smooth and creamy. Set aside.
  • Add all ingredients, including vinaigrette to a large mixing bowl and mix until well combined.
  • You can serve this immediately or refrigerate overnight.