Grilled Summer Salad with Crunchy Buckwheat

About our guest food blogger:

Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."

I know I’m supposed to be terribly disappointed in the summer weather we’re having here in Sweden, and yes I have to admit that I do hope for some more sunshine and warmth in August. Still, I can’t deny that these bursts of rain makes me happy. Why? They make the veggie garden glow!

Strolling around in rubber boots with little Caspian picking juicy berries and firing up the grill in the evening (who cares if it’s gray and gloomy!?). Juicy grilled veggies and in this case even fruits can ignite that warm summer vibe in no time at all. Sounds appealing? Come on over! Just remember to bring some cozy knits.

 

 

Juicy’n Sweet Grilled Summer Salad with Crunchy Buckwheat with hits of lemongrass and passionfruit

Serves 4-6 as a small side

Grilled chunky stonefruits and leafy romaine drizzled with an explosively juicy sauce with passionfruit and lemongrass. Topping it all off with crunchy, salty and slightly smoky buckwheaties makes for the most  thrilling flavor ride.

Grilled Fruits and Vegetables
4 nectarines
1 large head romaine lettuce
2 lemons
2 avocados
1. Fire up the grill. Halve lemons and quarter romaine, avocados and nectarines. Grill lemons, cut side down. Grill all other ingredients on both cut surfaces. Flip once slightly charred and warm all the way through.

Savory Buckwheaties
1 cup buckwheat, hulled
1.5 tsp honey
1 . 5 tbsp tamari
1 tbsp coconut oil

a pinch good quality salt

  1. Preheat the oven to 180°C /  356°F
  2. Add all ingredients except the buckwheat to a small saucepan and melt gently until combined. Now add the buckwheat and toss to coat.
  3. Add buckwheat and  liquid to a lined baking sheet. By using a spatula, shape it into a flat circle of sorts which will make the buckwheat stick to eachother and make nice crunchy bits.
  4. Bake for 15 minutes, Stir / tunrn and bake for another 5 minutes. Let crisp up on the baking sheet at room temperature for a while after baking. Store in airtight glass jar once completely cool.

 

 

 

 

Passionfruit/lemongrass dressing


2 passionfruits
¼ stalk fresh lemongrass
1 tsp organic unheated honey
2 handfulls fresh mint leaves

  1. Halve and scoop out the flesh+seeds of both passionfruits and add to a small bowl, grate a little less then a quarter of a lemongrass stalk. Using a really good grater such as a Microplane is really the best way to get all of that glorious aroma out of the tough stalk. Lastly add the honey and stir until dissolved. Finely chop the mint leaves and set aside seperately.

 

 

 

Assembly


Remove the skins from the quartered and grilled avocado. Tear the romaine into slightly smaller pieces Add avocado, romaine and nectarines to a salad bowl or large plate. Squeeze over the juice of 1 whole lemon, add all the prepared fresh mint and approximately halv of the dressing. Toss to coat. Sprinkle over ⅓ of the buckwheaties. Set the table with the rest of the dressing, buckwheaties and the leftover grilled lemon for everyone to serve themselves.

*cooked avocado can be an acquired taste for some, if you feel uncertain then opt for fresh cubed avocado instead.

 

 

 

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