Buckwheat Salad With Arame
|Roasted buckwheat||4 Ounce (100 gram)|
|Water||15 Fluid Ounce (450 milliliter)|
|Lemon juice||1 Tablespoon|
|Fresh root ginger piece||3⁄4 Inch, peeled and grated|
|Arame||2 Tablespoon, soaked in enough water to cover for 16 minutes|
|Carrots||5 Ounce, cut into matchsticks (150 gram)|
|Cucumber/2 tablespoons toasted sunflower seeds||1⁄4 , cut into matchsticks|
|Chopped fresh parsley||1 Tablespoon|
Place the buckwheat and water in a heavy pan and bring to the boil.
Reduce the heat, cover the pan and simmer very gently for 15 minutes, until all the water is absorbed and the buckwheat is tender.
Leave to cool.
Combine the oil, lemon juice, tamari, ginger and pepper to make a dressing.
Cut the arame into 5cm (2in) pieces and mix it into the cooled buckwheat with the carrots and cucumber or sunflower seeds and the lemon and ginger dressing.
Garnish with the chopped parsley and serve at once.