Cooked Buckwheat, Leek, Mushroom and Choy Sum Salad

… first time cooking buckwheat… the purple cabbage is super colourful in this one!

Serves 2


150 gr choy sum
1 leek
2 tbsp soy
1 tbsp agave nectar
2 tsp garlic powder
2 tsp sunflower seeds
10 small button mushrooms
1/2 cup dry buckwheat
1/4 small purple cabbage
Olive oil


Combine 1/2 cup dry buckwheat groats along with 1 cup of water. Bring to the boil. Once boiling turn the heat down to low and simmer for approx. 15 minutes. Drain any remaining water out of the buckwheat.

Wash the vegetables (leek, mushroom and choy sum), and slice the leek finely. Slice the mushrooms into smaller pieces and cut off the stalks of the choy sum. Slice the choy sum stalks into smaller pieces.

Heat some olive oil in a medium pan and add the garlic powder, soy, agave nectar, choy sum stalks, leek, and mushrooms. Pan fry for approx. 3 minutes before adding the leaves of the choy sum. Pan fry for a couple more minutes and then combine with the cooked buckwheat.

Slice some purple cabbage very finely (keep raw) and top with some sunflower seeds to serve.

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