Still struggling to get back into the swing of the new year? Juggling work, gym, food prep and a social life thrown in there somewhere too can be a lot to juggle on top of those post holiday blues. Right now at ACC, we’re all about quick and easy recipes with enough leftovers to take to the office the next day, and this deliciously versatile super salad can be eaten for breakfast, lunch or dinner!
1 cup buckwheat groats
2 large beets
1 egg, poached (or one each)
3 cups Tuscan kale, chopped
1 cup purple kale
¼ cup pomegranate seeds
¼ cup roasted almonds
3 fresh figs
1 Spanish onion
Sesame seeds, poppy seeds, goat’s cheese
¼ cup extra-virgin olive oil
1 tsp wholegrain mustard
1 tsp honey
Juice of half a lemon
½ tsp tamari (gluten-free soy sauce)
Salt and pepper to taste.
(Add all ingredients to a jug and mix well.)
Preheat the oven to 180°C .
On a stove top bring buckwheat to a boil and cook as per instructions.
Peel the skin off the beets and cut into 8 wedges.
Peel off the outer layer of the Spanish onion and cut into small wedges.
Place both the onion and beets on a lined baking tray, drizzle with olive oil and sprinkle salt.
Bake for 15 minutes.
Remove kale leaves from stalk. Chop the kale into chunks, wash and add to a mixing bowl. Drizzle with olive oil and sea salt and massage oil into the leaves by hand (this is the trick to making kale less tart).
Add in beets, onion and buckwheat once cooked.
Drizzle in dressing.
Transfer to a serving bowl and display as desired.
Top with almonds, avocado, pomegranate, figs and poached eggs.
Prep + cook time: 25 minutes. Serves 3