Blood Orange Arugula Buckwheat Salad
Serves: 4 servings
  • 160g raw buckwheat groats (1 cup), soaked overnight
  • ½ red onion, thinly sliced
  • 2 handfuls arugula (rocket leaves)
  • small bunch of fresh parley
  • 3 sprigs of mint
  • sea salt
  • 2tbsp extra virgin olive oil
  • ½ orange, juice
  • ½ lemon, juice (optional)
  • 1 blood orange, sliced
  • 50g hazelnuts, roasted (1/3 cup)
  1. Place raw buckwheat groats into ceramic or glass bowl, cover with plenty of water, splash of apple cider vinegar and leave to soak overnight. When ready to cook, place groats into a fine mesh sieve and rinse with plenty of running water. Bring medium pot with water to boil, carefully scoop the buckwheat in and bring back to boil. Boil for 3 minutes, strain and rinse under cold water. Leave in a sieve to drain while you prepare the rest of the ingredients.
  2. Preheat the oven to 180°C and arrange the hazelnuts on a baking sheet. Roast for 10-15 min stirring in between until the skin looks cracked. Remove from the oven and place hazelnuts onto a cotton towel and leave to cool. Bunch the towel and rub the hazelnuts inside the towel until the skin comes off. Roughly chop and set aside.
  3. Wash the arugula. Wash and roughly chop parsley and mint.
  4. Wash and slice the orange.
  5. Place cooled buckwheat into a serving dish, add sliced onion, arugula, parsley, mint, sea salt, olive oil and orange juice and gently toss together. Top with sliced orange and roasted chopped hazelnuts.
  6. Enjoy!
Recipe by Nirvana Cakery at