Sprouted Buckwheat and Fennel Salad

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Recipe's preparation

Rinse buckwheat thoroughly in a sieve under cold running water, transfer to a bowl (not metal), cover generously with cold water and soak for two hours. Return to sieve and rinse well to remove all excess starch.

 

 

Place sieve over a bowl.  Spread buckwheat around sides of sieve, cover with plastic wrap and leave at room temperature until sprouted (1-2 days), repeating rinsing 2-3 times a day.  Once sprouted, do not rinse again as you want them to be fairly dry when placed in the fridge.  They will keep for 2-3 days in the fridge.

For the salad, chop fennel and celery into chunks, apple into quarters and place in Thermomix bowl along with lemon juice, olive oil and mustard.  Add salt and pepper to taste.  Chop for 3-4 seconds on speed 5.

Transfer to serving bowl and mix in sprouted buckwheat.  You will probably only need half the quantity of sprouted buckwheat that you have made so add to taste and use the extras to give a nutritional boost to other salads and sandwiches.