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Cooking instructions

Spring Buckwheat Galette With Asparagus, Mushroom & Spinach In Wild Garlic Sauce With Dressed Salad

Spring Buckwheat Galette With Asparagus, Mushroom & Spinach In Wild Garlic Sauce With Dressed Salad

Fluffy pancake parcels filled with all the flavours of spring - sauteed asparagus, mushrooms and spinach in a vibrant green wild garlic sauce. The pancakes are made from buckwheat and chickpea flour, making them higher in protein and fibre and naturally gluten free. Served with a seasonal salad tossed in French vinaigrette.

Prep time

4

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out two large frying pans (one for the vegetables and one for the pancakes, for which we highly recommend a non-stick pan).

STEP 2

(Optional) Blend half of the baby spinach into the wild garlic sauce until smooth to create a vibrant green sauce like the picture. Set aside.

Remove the woody ends from the asparagus and cut into 3-4 pieces. Thinly slice the chestnut mushrooms.

Heat a drizzle of olive oil in one frying pan over medium heat. Add the hazelnuts to toast for 2-3 minutes, then remove and set aside. Add the mushrooms and cook for 5 minutes, then add the asparagus and cook for a further 5 minutes. Finally, add the remaining spinach leaves and cook for 2 more minutes, until wilted. Season with salt and pepper.

STEP 3

In a mixing bowl or jug, combine the galette batter with 240ml of water (double for 4 portions) and 2 teaspoons of neutral oil. Whisk until smooth and free of lumps. If you have some to hand, add a dash of lemon juice or vinegar to help activate the baking powder in the batter mix.

STEP 4

Use a second frying pan (a non-stick pan is highly recommended) for the pancakes. Place over medium heat and add a drizzle of oil to coat the base.

Pour in half of the galette batter and swirl to spread it thinly and evenly. Cook for 2-3 minutes on each side, until cooked through and dry to the touch but not crispy. You can slide the pancake off onto a plate or chopping board and then turn the pan upside down onto the plate to help you flip it. Repeat with the second pancake.

STEP 5

To serve, spread a couple of spoonfuls of the wild garlic sauce over each galette and top with the mushrooms, asparagus, and spinach. Fold the edges towards the centre to form a square (optional). Drizzle over the remaining sauce and season with salt and freshly ground pepper. Serve with a mixed leaf salad dressed with French vinaigrette and scattered with toasted hazelnuts. Enjoy!