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Categories:
white vinegar sugar black peppercorns garlic dill cucumber buckwheat groats pea shoots goat feta olive oil lemon fresh mint red onion kosher salt
Viewed: 15 - Published at: 8 years agoIngredients
- 1 cup white vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon black peppercorns
- 2 cloves garlic, peeled and smashed
- several sprigs fresh dill
- 1 English cucumber, sliced into even 1-inch rounds
- 1 cup buckwheat groats
- 2 cups pea shoots or other farmers market greens, roughly chopped
- 4 ounces goat feta (or you can use regular sheep feta), crumbled
- 2 tablespoons best-quality extra-virgin olive oil
- juice and zest of one lemon
- 1/2 cup fresh mint, finely chopped
- 1/2 small red onion, finely chopped
- Kosher salt and freshly ground black pepper
Method
- Cook buckwheat according to package directions, then fluff with a fork.
- Spread the buckwheat out on a baking sheet, breaking up any clumps with your fingers, and allow to cool completely.
- This will help it keep its shape when you toss it with the other ingredients.
- Meanwhile, bring vinegar, sugar, garlic and peppercorns to a rolling boil in a small pot, then remove from heat and allow to cool to room temperature.
- Smash each cucumber round with the bottom of a heavy skillet, then pack them along with the dill into a sterile glass jar with a tight-fitting lid.
- Pour the brine over the cucumbers, cover tightly and let the jar sit (preferably in the sun) until you're ready to serve the salad.
- They'll need at least half an hour.
- In a large mixing bowl, combine the cooled buckwheat, pea shoots, feta, olive oil, lemon juice and zest, mint and red onion.
- Season to taste with salt and pepper, cover and let sit for 30 minutes, then serve with the pickled cucumbers.
