Buckwheat, Silverbeet, Cranberries and Rosemary with Creamy Hummus

Serves 4

Gluten-free / Nut free / Vegan (if vegetable stock is used)

Buckwheat is awesome. I really like the subtle grassy flavour. This is such a neat little sauteed side dish/salad. Pair it with other vegetable dishes or any protein.

Buckwheat salad with silverbeet Photo: Kelly Gibney

Ingredients

• 1 1/4 cup raw buckwheat groats
• 2 1/2 cups vegetable or chicken stock
• 1 large red onion, diced
• 3 garlic cloves, finely diced
• 1 ½ teaspoons finely diced fresh rosemary leaves
• 1/4 cup dried cranberries
• 400g silverbeet leaves, spines removed and thinly sliced
• Juice of 1 lemon (or more as desired)
• Toasted pumpkin seeds to garnish
• Sea salt and cracked black pepper
• Olive oil for sauteing
• Hummus
• 1 x 400g can chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 small garlic clove (optional)
• Water as needed to thin to desired consistency (normally 3-5 tablespoons)
• To serve: toasted pumpkin seeds to garnish

Method

Rinse buckwheat well using a sieve. Place in a medium saucepan with the stock. Bring to a boil before reducing to a simmer. Cook with a lid just slightly ajar for 15 - 18 minutes until tender and the liquid has been absorbed. Fluff with a fork. Set aside until needed.

Place all the hummus ingredients into a blender or food processor and blitz until smooth and creamy. A stick blender works well too. Taste and season well.

Heat a generous glug of olive oil in a large sauté pan over a medium heat. Add the onion and cook for 10 minutes, stirring frequently, Add the garlic and cook for another 5 minutes or so until the onion is tender and translucent. Stir the rosemary through and give it a minute in the pan before adding the cranberries and silverbeet. Raise the heat a little higher and cook for a minute or two until the silverbeet has wilted. Add the buckwheat and heat through. Add the lemon juice and a generous seasoning of sea salt and cracked black pepper.

Serve warm with a dollop of hummus and a sprinkling of toasted pumpkin seeds.