Quick & Easy

Buckwheat and greens salad with warm sesame dressing

Despite the name, buckwheat is not related to wheat. It’s derived from a seed, not a grain, and pure buckwheat is gluten-free.



1.Cook the buckwheat noodles in plenty of water for 3-4 minutes or according to packet directions. Drain well and set aside.
2.Blanch the vegetables for 2-3 minutes in boiling water until just tender and bright green. Drain well and toss with the noodles. Arrange on a serving platter
3.Meanwhile, heat the oils in a frying pan and sauté the red onion and ginger until they start to caramelise and soften, then add the water, soy and sweet chilli sauce, then simmer for1-2 minutes until glossy and bubbling.
4.Pour over the noodle salad and scatter with toasted sesame seeds.

Buckwheat noodles are available in the international aisle of the supermarket. They are sometimes called soba noodles (their Japanese name). These thin noodles made from buckwheat flour are a pale mushroom colour. This saucy salad is a meal in itself. It’s so easy to prepare and with all those greens, it has to be good for you! The warm dressing has lots of flavour. Add a little extra water if it reduces too much – it’s best when there’s lots of saucy dressing to soak through the noodles. – Jo Wilcox


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