Matching the earthy umami flavours of beetroot, buckwheat and hemp with the tang of goat cheese makes this a delicious and nutritious lunch-time salad, or an impressive platter to take to a pot luck dinner.

By adding protein flakes and organic hemp seed oil, you nourish your body with all essential amino acids and the ideal balance of omega fatty acids.

This recipe was prepared and photographed in a country other than New Zealand. The law allowing humans to eat hemp flakes is still not finalized. We are providing this for information purposes only.

Serves 6


2 tbsp hemp seed oil

¼ cup hemp flakes

1 cup of kasha (toasted buckwheat groats)

1 beetroot, finely diced or grated

1 clove of garlic (crushed)

½ red onion (thinly sliced)

1 lime (juiced)

1 tsp coconut sugar

1 handful fresh parsley,

100g walnuts (finely chopped)

½ cup sprouted brown lentils

200g feta (cubed)

400ml water

Black pepper




Add the kasha, beetroot, water and 1/2 teaspoon salt to a small pot

Put a lid on the pot, bring to the boil, then turn down to a gentle simmer.

Cook for 10 minutes.

Stir gently, replace the lid and take off the heat.

Replace the lid for another 5 minutes to steam.

Remove the lid and stir through garlic, hemp seed oil, and black pepper (to taste).

Leave to cool.

Add to the serving bowl; onion, lime juice, coconut sugar, and 1/4 teaspoon of salt. Stir together, then leave for a few minutes to marinate.

Now add the parsley, walnuts, lentils, and kasha mix to the serving bowl.

Top with feta, hemp flakes, and black pepper.



Recipe courtesy of The Veggie Tree

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