lemony multi-grain salad

when you’re having a guest with gluten allergy over for dinner, you start to realise how many things actually contain gluten. how many good things, to be precise. when my friends and former colleagues visited some weeks back, i was faced with this exact challenge: to prepare a quick dinner without gluten – i.e. with all the good things that are top of mind.

lucky me, though, that i quite like buckwheat. and since one of it’s many benefits is that it’s suitable for a gluten-free diet, i immediately thought about the grain. and took it from there. the tepid multi-grain gluten-free combination was my own, healthy creation (probably inspired by ottolenghi, as most happenings in my kitchen). and, well, think the girls liked it, right?

healthy five grain salad

ingredients
1 cup brown rice
1 cup quinoa
1 cup buckwheat
500 g cherry tomatoes, washed and halved
1 yellow zucchino, chopped
1 cups chickpeas, drained, washed and peeled
300 g coco beans
1 cup flat parsley, chopped
1 cup basil, chopped
3 small scallions, chopped

2 garlic cloves, minced
1 1/2 lemons, juice
olive oil
argan oil
truffle oil oil

maldon sea salt
black pepper

directions
first, cook all three grains separately, according to directions, then drain them. put grains on a big plate, add a few drops of olive oil and combine. set aside.

in the meantime, preheat the oven to 220 degrees. combine the cherry tomato halves and yellow zucchino with some olive oil, the two garlic cloves, a generous pinch of maldon sea salt and some black pepper in an oven proof form. roast for about 20 minutes, stirring occasionally.

briefly blanch the (whole) coco beans, drain and briefly chill under the cold running water. slice into bite-sized chunks.

mix the grains with the roasted tomatoes and zucchini, the coco beans, scallions, basil, parsley and add the chickpeas. make an easy sauce out of the other ingredients: lemon juice, some more olive oil, 1-2 tablespoons of argan oil and truffle oil each (i love it to give salads a nutty taste like that) and a few sprinkles of maldon sea salt. you can also add a bit of acacia honey, to make it round. or a tiny drop of harissa, to give it a bit more spice. in any case, serve tepid, because we’re hungry and impatient like that.

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