Recipe Tag: buckwheat
Although buckwheat is not an overly common ingredient in Greek food, it acts as the perfect high-protein base for this lemon and herb-kissed salad. You’ll find whole raw buckwheat at selected supermarkets or health-food stores.
For salads like this, where you don’t want excess moisture, I like to scrape the seeds from the cucumber using a teaspoon first. It might seem pedantic but it’s well worth the extra few minutes of prep, and I simply eat the scraped seeds as a little pre-meal snack, so there’s no food waste either.
Vietnamese banh xeo are traditionally cooked with rice flour, but here I have used buckwheat for its earthy, nutty flavour. Feel free to use rice flour if you prefer.
This recipe has multiple elements, but everything can be made ahead of time and just heated when needed. It can take a few goes to get your pan at just the right temperature and also to figure out the perfect amount of batter to pour in, but this recipe makes enough crêpes that if you muck up the first few, you will still have enough for the dish.