INGREDIENTS

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 ESCHALOTS (FRENCH SHALLOTS), FINELY CHOPPED 
  • 3 CLOVES GARLIC, CRUSHED 
  • 2 CUPS (380G) RAW BUCKWHEAT+, RINSED 
  • 1 LITRE HOT CHICKEN STOCK 
  • 1 CUP (250ML) WATER 
  • 3 CUPS (420G) FROZEN BABY PEAS, THAWED 
  • 4 CUPS BABY SPINACH LEAVES 
  • ½ CUP MINT LEAVES 
  • 1 TEASPOON FINELY GRATED LEMON RIND 
  • 1½ CUPS (375ML) WATER 
  • 150G SOFT GOAT’S CURD 
  • SEA SALT AND CRACKED BLACK PEPPER 
  • SNOW PEA (MANGE TOUT) TENDRILS, TO SERVE

METHOD

  1. Heat the oil in a large saucepan over medium heat, add the eschalot and garlic and cook for 3–4 minutes or until softened. Add the buckwheat and cook, stirring, for 2–3 minutes. Increase the heat to high, add the stock and water and cook, stirring occasionally, for 20 minutes or until absorbed. 
  2. While the buckwheat is cooking, place the peas, spinach, mint, lemon rind and water in a food processor and process until finely chopped. Add the pea mixture, 100g of the goat’s curd, salt and pepper to the pan and cook for 2–3 minutes, stirring to combine. 
  3. Divide the mixture between 4 bowls and top with the snow pea tendrils and remaining goat’s curd, and sprinkle with pepper to serve. Serves 4. 

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website