Grilled Nectarine and Capsicum Salad with Kasha and Kraut
Toasted buckwheat, or kasha, is gluten free and is brilliant in salads. In this picnic-worthy version, we’ve added sweet grilled nectarines, tempered with sauerkraut for probiotic goodness and a little tangy sourness.
Ingredients
⅔ cup kasha (toasted buckwheat)
3 Tbsp extra virgin olive oil
1 tsp cumin seeds
1 Tbsp red wine vinegar
A pinch of chilli flakes
1 tsp sumac
2 capsicums, cut into wedges
3-4 nectarines, or other stone fruit
½ cup Living Goodness Sassy Sauerkraut
A good handful each of mint and parsley, finely chopped
¼ cup roasted almonds, roughly chopped
Method
Rinse the kasha, then toast it in a dry pan until it’s warm to touch and smells nutty. Put it into a saucepan, cover with water, and season with salt. Bring to the boil and simmer gently for 10-12 minutes, until just tender. Drain well and rinse under cold water, then dress with 1 tablespoon of olive oil.
For the dressing, toast the cumin seeds in a dry pan for 1-2 minutes until fragrant. Cool, then put into a bowl with the vinegar, chilli flakes, sumac, and remaining olive oil.
Halve the nectarines and remove the stone. Grill for 2-3 minutes on each side and set aside. Grill the capsicums for 2-3 minutes each side.
Put the nectarines, capsicums, kasha and sauerkraut into a bowl. Add the dressing, herbs, and almonds and toss well.