Day three of the series with @sun.and.seed 🌻
This bowl starts with sprouted buckwheat from @sun.and.seed, cooked in water like rice — nutty, slightly earthy, and with a gentle bite that gives the salad real structure. Sprouted grains behave differently: lighter, more digestible, and far more interesting than the usual base.
Next comes roasted leek, chopped into 1‑inch pieces and slowly pan-fried in oil. Slow cooking pulls out sweetness and softens the sharp onion edge, giving it a silky, caramelised flavour.
For protein: black beans. Solid, grounding, and exactly the kind of ingredient that turns a salad into a proper meal.
Then the umami layer: Hempesan from @sun.and.seed — a nutty, savoury topping that adds depth and crunch.
The dressing leans bold: walnut butter from @sun.and.seed loosened with liquid aminos from @marigoldhealthfoods. The walnut brings richness, while the aminos add that salty, fermented punch that ties everything together.
Minimal ingredients.
Serious flavour.
A salad built to actually satisfy.
More experiments tomorrow. 🥗
