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
⅛ teaspoon salt
⅛ teaspoon pepper
- In a small skillet, toast the buckwheat groats and hemp hearts over low heat until fragrant and toasted, but not burnt (about 10 minutes), shaking the skillet often. Remove from heat once toasted.
- While the buckwheat and hemp are toasting, whisk together the salad dressing ingredients in a small bowl.
- In a large bowl, toss arugula with then dressing, then add the dates, cheese, chicken, and toasted buckwheat and hemp. Divide among 2 plates and serve.
*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