Buckwheat & rice salad with cherries & hazelnut

Buckwheat and rice salad with dried cherries and hazelnuts

Salad Summer

Serves 6

Buckwheat, like Marmite, is a seriously divisive ingredient, so it needs a seriously capable defence team if it's ever going to make it onto most people's dinner tables. And as recent converts to buckwheat, we're more than happy to rise to the challenge. This dish features tender rice, sweet dried cherries, and crunchy hazelnuts, all brought together by a zesty dressing. Serve it as part of a summer spread or enjoy it as a standalone salad.

Ingredients

130g	wild rice
150g	basmati rice
125g	kasha (roasted buckwheat)
1	lemon, zest peeled, and juiced
130ml	olive oil
1	clove garlic, peeled and crushed
100g	dried sour cherries
75g	hazelnuts, roasted and lightly crushed
5	spring onions, thinly sliced
	salt
30g	parsley, roughly chopped
10g	basil leaves, torn
10g	tarragon leaves, roughly chopped
30g	rocket leaves

Method

Bring a medium pot of water to a boil, add the wild rice and boil gently for 35-40 minutes, until the grains start to pop open and are al dente. Rinse under cold water and leave to drain.
Put the basmati rice in a small saucepan with 300ml cold water. place on a high heat and bring to a boil. Turn the heat to low, cover and steam for 10-12 minutes until cooked. Remove from the heat, set aside for five minutes with the lid still on, then fluff up the rice with a fork, spread out on a plate and leave to cool.
In another small pan, bring 220ml water to a boil. Turn the heat to very low, stir in the buckwheat, cover and cook for six to eight minutes; stir once or twice more. Set aside for a few minutes with the lid on, then spread on a plate and leave to cool.
Meanwhile, put the lemon skin in a small frying pan, add the oil and place over medium heat. When the skin starts to bubble, remove from the heat and set aside to cool.
Once both rices are cool, mix them in a large bowl with the buckwheat, garlic, cherries, hazelnuts and spring onions. Discard the lemon from the oil, pour the oil over the rice, then stir in two tablespoons of lemon juice and a teaspoon of salt.
Just before serving, stir in the herbs. Spoon some rice on a serving dish, top with a little rocket, and repeat so you have a nice layered effect. Serve immediately.