*Preferably an aged, raw milk Manchego. Can substitute Parmiggiano-Reggiano or Pecorino Romano if Manchego is not available
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
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
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.
Links
[1] https://wholegrainscouncil.org/grain/buckwheat