Slice the beetroot on a mandolin, or very finely with a knife and put in a bowl with the red wine vinegar and salt. Set aside whilst you prepare the rest of the salad.
Cook the buckwheat in boiling water for 10 minutes, then rinse under running cold water and set aside.
Cook the edamame in boiling water with a pinch of salt for 5 minutes.
When you are ready to assemble, put the cooled buckwheat on the bottom of either one large shallow serving dish, or two individual bowls, and arrange all the other elements on the top. Drizzle the dressing over everything. Sprinkle with furikake and serve. The recipe for this amazing bowl of goodness is from the lovely duo Alex Lawson and Karina Parry of healthy catering & events company LoveBites Bondi. Check out http://lovebitesbondi.com/ and @lovebitesbondi for more details.
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