Cooked - Savoury Buckwheat Granola

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Home Pricing Community My Recipes

Savoury Buckwheat Granola

1.0

½ cup / 125 ml olive oil

2 tbsp grainy mustard

1 tbsp honey (or maple syrup)

Zest from 1 orange

1-2 tbsp finely chopped fresh thyme (leaves only)

1-2 tbsp finely chopped fresh rosemary (leaves only)

Salt and pepper

1 cup / 100 g rolled rye flakes (or just oats, if you are sensitive to gluten)

1 cup / 100 g rolled oats

½ cup buckwheat groats

½ cup pumpkin seeds

½ cup sunflower seeds

½ cup hazelnuts

1 butter lettuce, leaves gently torn

1 cucumber, sliced into rounds

1 fennel bulb, halved and thinly sliced

1 bunch radishes, thinly sliced

½ romanesco or broccoli, thinly sliced

2 pears, thinly sliced

2 tbsp olive oil

¾ cup / 200 ml yogurt

10 basil leaves, finely chopped

½ lemon, juice

A pinch of salt and a generous grind of black pepper

Preheat the oven to 180°C / 360°F.
Combine all of the dressing ingredients in a large bowl and whisk until smooth.
Add all of the dry ingredients to the bowl.
Use your hands or a spatula to toss the dry ingredients in the dressing until all is coated.
Bake for about 20 minutes or until crunchy and golden, stirring the granola halfway through to prevent it from burning.
Prepare all the salad ingredients and place them in a large salad bowl.
Drizzle with olive oil and toss to combine.
Stir together the yogurt dressing in a small bowl.
Serve the salad on 4 plates, drizzle with yogurt and top with a generous scoop of granola.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥣Granola

CuisineFusion

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 103 weeks ago

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