29/06/2025
Warm Buckwheat Salad with Chinese-Glazed Chicken, Wild Greens & Orange-Pomegranate Dressing
A feast for the eyes and body, this dish brings together East Asian warmth, wild Cornish coastal greens, and the sweet zing of summer fruits — all grounded on the nutty goodness of soaked buckwheat groats.
🌾 Ingredients
2 chicken breasts, marinated in Chinese-style sauce (soy, garlic, ginger, 5-spice, honey)
1 cup buckwheat groats (soaked 5 hours, then boiled 12 mins and cooled)
A handful of wild orache (young leaves, roughly chopped)
A few sprigs of rock samphire (lightly sautéed with oil)
A small handful of cherry tomatoes, blistered in a hot pan
Seeds from ½ a pomegranate
1 large orange (juice + zest + segments for garnish)
A few slices of cucumber, raw
Edible flower petals for garnish (nasturtium, calendula, etc.)
Olive oil or toasted sesame oil
Salt, pepper, and a pinch of chilli (optional)
🧑🍳 Method
Cook the Chicken: Pan-fry or grill your marinated chicken until crispy-edged and fully cooked. Let it rest, then slice thinly.
Cook the Buckwheat: Boil the soaked groats in water for 10–12 mins, drain and rinse under cold water. Season lightly.
Prepare Wild Greens: Sauté wild orache and samphire gently with a little oil and the cherry tomatoes until just wilted.
Make the Dressing: Whisk orange juice and zest with a glug of olive or sesame oil, season with salt and pepper.
Build Your Plate: Start with a mound of buckwheat, drizzle over the citrus dressing. Add sliced chicken, wild greens, tomatoes, cucumber, and pomegranate seeds. Finish with flower petals and orange segments.
🌸 Wild Tip
Use the greens within a day of picking — orache and samphire both lose their sparkle fast! And be generous with edible petals — they’re not just pretty, they carry trace minerals and pollinator power.