Recipe: Buckwheat, kale and mint salad

Kale is now grown locally at is easily available in many vegetable shops and supermarkets. 


  • ¼ cup raw buckwheat
  • 1 tbsp olive oil
  • 1 bunch kale
  • 2 tbsp chopped mint, plus some extra leaves for garnish
  • 1 tbsp grated pecorino cheese
  • 1 tbsp pecan nuts
  • 1 tbsp fresh lemon juice
  • Salt and pepper


  1. Heat the olive oil over medium heat, add the buckwheat and stir often until it lightly browns.
  2. Remove kale leaves from the stalks and chop finely.
  3. Toss with the pecorino cheese, pecan nuts, chopped mint and toasted buckwheat.
  4. Mix the lemon juice and 1 tbsp olive oil. Add salt and pepper if desired.
  5. Pour dressing over salad and toss. Garnish with whole pecans and mint.

Do you like this recipe? Share it on Facebook. :)

To find out whether the veg you need is in season, refer to this list of seasonal fruit and vegetables.