For a delightfully crunchy salad topping, toast equal parts raw buckwheat and hemp hearts over a warm skillet. This crumble contributes a warm nuttiness to the dish that no crouton can rival.
¼ cup uncooked buckwheat groats
¼ cup hemp hearts (shelled hemp seeds)
4 cups arugula (or other delicate salad greens, like spring mix)
6 dates, sliced
1 ½ oz Manchego* cheese, grated
1 large grilled chicken breast (about 6 oz), diced
For the Dressing:
1 ½ tablespoons olive oil
1 tablespoon champagne vinegar
½ teaspoon honey
1/8 teaspoon salt
1/8 teaspoon pepper
*Preferably an aged, raw milk Manchego. Can substitute Parmiggiano-Reggiano or Pecorino Romano if Manchego is not available
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
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