One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Buckwheat & Roast Veg Main Course Salad

– Gluten-Free & Dairy-Free  –

Especially in the summertime, there’s nothing better than a main course salad. Perfect for picnics (which make hiking or touring more user-friendly), they’re light but filling.  Mostly veggies, these salads can also contain grains, nuts & seeds, and even proteins.  Feel free to mix it up (and don’t forget a delicious vinaigrette)!

Ingredients

1 cup cooked buckwheat
1 small fennel, diced small
1 small sweet potato, diced small
1 onion, chopped finely
1 leek, chopped finely
2 apricots, small diced
salt
olive oil
lemon juice

  •  Preheat your ven to 400*F
  • Place fennel and sweet potato on lined cookie sheet.  Sprinkle with olive oil and coarse salt.  Roast 8-10 minutes or until veggies are soft and beginning to colour.
  • In the mean time, in a skillet over medium heat, sweat your onions and leeks until translucent.
  • In a mixing bowl, combine all ingredients and mix well.
  • Season and reserve in the fridge.
  • Sprinkle with olive oil and lemon juice before serving.

On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »