Ingredients:
1/2 cup toasted buckwheat groats
1 1/2 cups fava beans
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme
1 teaspoon hemp seeds
1 teaspoon olive oil
1 teaspoon lemon juice
3 cups water
Fresh dill and lemon zest for garnish
Salt and pepper to taste
Instructions:
1. Rinse the buckwheat under cool water in a fine-mesh strainer until the water runs clear. Drain well.
2. In a pot, combine the buckwheat with 1 cup of water and a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 10-15 minutes. Turn off the heat and let it sit covered for another 10-15 minutes. Transfer to a salad bowl.
3. In another pot, bring 2 cups of water to a boil. Add the fava beans and cook for 5-7 minutes. Drain, and then place them in a bowl of cold water. Once cooled, peel off the skins.
4. Add the peeled fava beans, fresh chives, thyme, and hemp seeds to the buckwheat in the salad bowl.
5. Whisk together olive oil and lemon juice in a small bowl. Season with salt and pepper to your liking.
6. Drizzle the vinaigrette over the salad ingredients and gently mix.
7. Garnish with fresh dill and a sprinkle of lemon zest before serving.
This Buckwheat and Fava Bean Salad is both tasty and nutritious. Buckwheat, which is gluten-free and boosts heart health, pairs well with fava beans, a great source of protein and iron, creating a perfect balance of nutrition and taste.
