it's the simple things
Sep 15, 2021
3 minutes
KALE AND TUNA SALAD BOWL WITH TOASTED BUCKWHEAT
Serves
tablespoons -virgin
¼ cup (50g) buckwheat
400g can butter beans, drained, rinsed
1 bunch broccolini (175g)
120g small kale leaves
1 small corella pear (100g)
425g can tuna in springwater, drained,
flaked
⅓ cup (25g) shaved parmesan
LEMON MUSTARD DRESSING
¼ cup (60ml) lemon juice
1 tablespoon extra-virgin olive oil 2 teaspoons dijon mustard
1 teaspoon honey
1 small clove garlic, crushed
Heat 2 teaspoons of the oil in a large frying pan over high heat. Cook buckwheat
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