Buckwheat, courgettes, tomatoes and lovage

Buckwheat, courgettes, tomatoes and lovage

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Buckwheat (kasha) grows as far away as Siberia and was for centuries eaten in Scandinavia, boiled into a porridge. Then, as we became wealthier, buckwheat disappeared except for its use in blinis. Now it is back again, roasted in soups or salads; it tastes both earthy and nutty, so is a great match for many vegetables.

Ingredients

Quantity Ingredient
10g butter
100g buckwheat
2 courgettes
5 spring onions
2 tablespoons chopped lovage
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
1 small garlic clove, crushed
2 tablespoons white wine vinegar
2 tablespoons chopped lovage

Method

  1. Melt the butter in a frying pan and fry the buckwheat (kasha) until crunchy and golden brown. Tip onto a plate lined with kitchen paper and leave to cool.
  2. Cut the courgettes (zucchini) into slices at an angle and brush both the slices and the whole spring onions (scallions) with the olive oil. Sprinkle with salt and pepper and grill on both sides in a grill pan for 3–4 minutes or until golden. Leave to cool, then cut the spring onions in 4-cm lengths. Cut the tomatoes in half, and pull the parsley leaves from the stalks, discarding the stalks.
  3. Put the courgettes and spring onions into a big mixing bowl with the remaining ingredients, including the toasted buckwheat, and mix everything together.
  4. To make the dressing, mix the garlic, vinegar and lovage together. If it is not acidic enough, season with more vinegar. Mix in the salad and add salt and pepper to taste just before serving.
Tags:
Scandinavian
Danish
Swedish
comfort food
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