BUCKWHEAT CARROT, BUTTERNUT & BUTTERBEAN SALAD
BUCKWHEAT CARROT, BUTTERNUT AND BUTTERBEAN SALAD
Ingredients
- 2 cups dehusked buckwheat
- 1 cup Rugani Carrot and Turmeric Juice
- 1 tsp butter
- 300 g butternut (skinned and cut into cubes)
- 1 can butter beans
- 1 tbsp harissa paste
- 1 packet rocket
- For the dressing
- 1 tbsp olive oil
- 50 ml Rugani Carrot and Turmeric juice
- 1 tsp dijon mustard
Instructions
- Place the carrot and turmeric juice and 3 cups of water and heat until a boil.
- Add the buckwheat and cover tightly and cook for 10 minutes.
- Move from heat (even if there is still some water remaining), add butter, stir gently with a fork, cover with a lid and a tea towel, and allow to rest for 20-30 minutes.
- Cook the butternut until soft. Cool to room temperature.
- In a salad bowl mix the harissa and butter beans.
- Add the cooked buckwheat and butternut and mix.
- Whisk the dressing ingredients together.
- Serve the salad on a bed of rocket and top with dressing.
Notes
By Simone Kruger, Yellow Papaya for Rugani Juice https://yellowpapaya.co.za
CHICK(PEA) PESTO-MAYO SARMIE
CHICK(PEA) PESTO-MAYO SARMIE
Ingredients
- 3 x cups cooked chickpeas (drained and skins removed)
- 1 avocado (pitted)
- 3 x stalks of celery (washed and finely chopped)
- 4 tablespoons of egg-free mayonnaise
- 2 tablespoons Pesto Princess Basil Lemon Pesto
- 1 tablespoon of lemon juice
- Salt & pepper
- Fresh herbs (sprouts or microgreens of choice)
- 2 tablespoons Pesto Princess Classic Hummus
- Corn cakes (lettuce leaves, wholegrain toast or whole wheat wraps to eat the smash with.)
Instructions
- In a big mixing bowl, smash up the chickpeas and avocado with a fork, potato masher or food processor until you reach a chunky consistency.
- In a small bowl, mix the Pesto Princess Basil Lemon Pesto into the egg-free mayonnaise.
- Add the chopped celery, pesto-mayonnaise, lemon juice, and fresh herbs or microgreens and mix through.
- Season with salt and pepper according to taste.
- Spread the Princess Princess hummus on the insides of two slices of bread. Add the filling along with any additional salad vegetables such as leafy greens, tomato, cucumber, gherkins, and top with toasted nuts and seeds or onion sprinkles.
- Close the sandwich and enjoy.
Notes
Photo credit: Human & Rousseau/Myburgh du Plessis