“This yummy salad is an anti-oxidant and nutrient boost! Beetroot is often one of the forgotten vegetables when it comes to health and wellness, but it’s a good source of folic acid, iron and fibre. Several studies have shown that beetroot is effective for reducing cholesterol and decreasing blood pressure.”

Ingredients

  • 2 cloves of garlic, finely diced.
  • 1 tablespoon of sesame oil
  • 1 medium bulb of beetroot, diced
  • 200g of organic, free range chicken breast, sliced
  • ½ cup of raw, organic buckwheat
  • 2 kale leaves, finely shredded
  • 2 stalks of celery, diced
  • 8 – 10 snow peas, roughly chopped
  • 4 asparagus spears, roughly chopped
  • 2 broccolini, roughly chopped
  • 1 medium carrot, finely diced
  • 1 avocado, diced
  • Goats cheese to serve

Method

  1. Heat sesame oil over medium heat and add garlic. Cook for 1 – 2 minutes.
  2. Add beetroot. Cook for 2 – 3 minutes or until just soft.
  3. Add sliced chicken breast, stirring occasionally.
  4. At the same time, get your buckwheat cooking. Place raw buckwheat in a saucepan with 1 cup of water. Bring to the boil and then reduce down to a simmer until all water has been absorbed and the buckwheat is tender.
  5. Add the kale, celery, snow peas, asparagus, broccolini and carrot to the chicken mix.
  6. Toss to combine and then cook for 3 – 4 minutes or until veggies are just cooked (but still a little crunchy!) Remove from the heat.
  7. Add cooked buckwheat to the veggie and chicken mix and stir well.
  8. Top with diced avocado and goats cheese and serve warm.