Serves 4
INGREDIENTS
- 200g (1 cup) raw buckwheat
- 500ml (2 cups) water
- 2 tsp lightly toasted sesame seeds, plus extra, to serve
- 1 tsp sesame oil
- 1 punnet cherry tomatoes
- 2 Tbsp sushi seasoning
- 400g chickpeas
- 200g baby spinach
- 1 avocado, thinly sliced
- 1 large carrot, cut into thin ribbons
Ginger tamari dressing
- 1 ½ Tbsp tamari
- 1 tsp finely grated fresh ginger
- 2 tsp mirin
- 1 tsp sesame oil
METHOD
- Heat a large saucepan over medium-high heat. Add the buckwheat and cook, stirring, for 3-4 minutes or until aromatic. Add the water and bring to the boil. Reduce the heat to low. Simmer, covered for 12 minutes or until just tender. Drain. Transfer to a bowl. Stir in the sesame seeds, sushi dressing and oil.
- Cook the chick peas in a saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain.
- For the dressing, whisk together all the ingredients in a small bowl.
- Divide ingredients among bowls. Drizzle with the dressing and sprinkle with extra sesame seeds.
