I really loved this salad, it was a really interesting combination of flavours. I cooked my spinach although the original recipe called for raw. I also used barley instead of buckwheat for the grain.
Barley and Salmon Salad with Beetroot and Spinach
(from Grains, Seeds and Legumes - Molly Brown)
1 tbsp rapeseed oil
salt and pepper
2 tbsp extra-virgin olive oil
juice 1 lemon
1 small beetroot, peeled and cubed
50g baby spinach, torn
1 tbsp chopped dill
225g hot smoked salmon
Bring a pan of water to the boil and cook the parley according to packet instructions. Drain and rinse. While the barley is warm dress with 30ml of the rapeseed oil and the lemon juice. Season.
When the barley is at room temperature, add the beetroot, spinach, salmon and dill and toss to combine. Quickly mix together the buttermilk and olive oil and more seasoning. Drizzle over and serve.