The Gents Warm Wholegrain Salad

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  • 100 grams of green lentils
  • 100 grams of Buckwheat
  • 2/3 fresh washed Bay leaves
  • 500 ml of cold water
  • 2 bay leaves
  • 1 bunch of black Italian cabbage – washed
  • Beetroot leaves – washed
  • 1 Bunch of carrots – washed
  • 3 large Beetroots – washed
  • 1 bunch of breakfast radish – washed
  • Organic honey
  • Crumbled Goats cheese

This is the perfect salad for a cold afternoon in front of the fire or after an intense morning of exercise as it is packed full of important vitamins and minerals, as well as protein. Helping your body to repair quicker, with the addition of both green lentils and buckwheat, which are both super foods, and a source of slow releasing carbs.

To begin this warm wholegrain salad, weigh and prepare all of the ingredients as stated above.

  1. In a medium pan add 100 grams of buckwheat, cover with cold water. To transform these whole grains add a couple of freshly picked Bay leaves (use dry if needs be.) Place onto a high heat bring to the boil and simmer for 35/40 minutes until the buckwheat is just tender.
  2. To get the best out of your Goats cheese, leave the cheese out of the fridge, to be served at room temperature.
  3. Next quickly wash your beetroot and heritage carrots, leaving the carrots whole, depending on the size of the beetroot you can either half or quarter them so that they cook evenly. Lay them out onto a large baking tray, season with Maldon and freshly cracked black pepper, give them a little drizzle of olive oil.
  4. Place into a pre-warmed oven at 200 degrees, cook for half an hour. To check both the carrots and beetroot use a tooth pick, there should be a little resistance but cooked al dente. The beets will take a little longer than the carrots once the carrots are cooked remove and place onto an artisan dinner plate drizzle liberally with organic honey, just five minutes before service place them back into the oven to warm through.
  5. 15 / 20 minutes into the cooking process of the whole grains add your green lentils as they take a little less time to cook than the buckwheat.
  6. Whilst all of the elements are ticking over its time for some quick vegetable prep. Ensure that you save the leaves from your beetroot as just blanched they help to give a subtle beetroot flavour but most importantly they are packed full with iron and vitamins.
  7. When prepping the black cabbage, it all comes down to personal preference; for a little texture leave the stalk in or just remove it, place these to one side as they only take a matter of seconds to cook.
  8. Check both your beetroots and whole grains. Once the beets are ready add your carrots back to the pan along with a little more organic honey; drain the whole grains, removing the aromats.
  9. To plate pre-warm an artisan plate, lay a bed of the mixed wholegrain onto the base of the plate, then arrange four quarters of beetroot to the left of the wholegrain, leave the carrots whole as they are beautiful tender and sweet. Quickly blanch your greens, drain lay on top arranging it so that both the black cabbage and beet leaves are visible. To finish this vitamin packed winter warmer, crumble over the goats cheese and allow it to melt a little then place four / five wafer thin slices of breakfast radish on top as this again helps to offer both colour, texture and most importantly both vitamins and minerals.

Enjoy with friends and family,

The GG.

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