Abel and Cole’s asparagus salad with crispy buckwheat and a delicious saffron yogurt makes a quick and satisfying lunch or light dinner. With a burst of fresh lemon and roasted cherry tomatoes, this vibrant dish is a springtime favourite. From the book How to Eat Brilliantly Every Day by Abel & Cole.
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Serves 2. Prep time; 20 minutes.
- 150g buckwheat
- 350ml veg stock
- 250g cherry vine tomatoes
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 250g asparagus
- 150g Greek-style yogurt
- A pinch saffron powder
- 1 lemon
- Sea salt and freshly ground black pepper
- Preheat your oven to 180°C/Gas 4. Tip the buckwheat into a pan and cover with the stock. Simmer for 15 mins till tender, then drain.
- While the buckwheat cooks, arrange the cherry tomatoes on a baking tray. Toss with 1 tbsp of the olive oil and a sprinkle of salt and pepper. Roast in the hot oven for 15 mins.
- Heat a large dry frying pan over a medium heat for 1 min. Sprinkle in the cumin seeds and toast for 2-3 minutes, then tip into a bowl.
- When the buckwheat is cooked, pour 2 tbsp of the oil into the frying pan you used to toast the cumin seeds. Add the buckwheat. Fry for 5 mins, stirring frequently, till crispy. Stir in most of the toasted cumin seeds and season well.
- Trim the asparagus. Add to the roasting tray with the tomatoes after 15 mins. Roast for a further 5 mins.
- Spoon the yogurt into a bowl and fold in the saffron powder, the juice from half the lemon and a little salt and pepper. Cut the remaining lemon half into wedges.
- Heap the buckwheat onto each plate. Arrange the asparagus and cherry tomatoes on top. Scatter over the remaining toasted cumin seeds and serve with dollops of the saffron yogurt and lemon wedges.
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