Rocket and Fig Salad with Toasted Buckwheat, Roasted Garlic, and Graviera
1 large bunch of rocket (may substitute arugula or another bitter salad green)
1/4 c (60 g) raw buckwheat groats
4 – 5 ripe figs
5 – 6 garlic cloves, skin/peel on
~3 oz (75 g) graviera cheese (may substitute most any cheese but I think gouda or ricotta salata could be nice)
Olive oil, balsamic
Sea salt and pepper
- Roast the garlic cloves: Heat the oven to 350F/180C. When temperature is reached, throw a the garlic cloves into a glass baking sheet with a generous dash of olive oil, with a light dash of salt and pepper. Mix around with your hands. Roast for 10 – 15 minutes or until the cloves are golden brown. Once roasted, remove and let cool. Once cooled, remove from the skins. You can make more cloves than what is needed here and save them in the refrigerator for later.
- Roast the buckwheat groats: In a small pot add the buckwheat groats and a generous dash of olive oil. Place the lid on the pot (preferably glass to you can see inside) and turn on the heat. This is similar to making stovetop popcorn but you don’t have the ‘pop’ to tell you when it’s done. Start on high heat and bring down to medium-high after +/- two minutes. The window of time between a nice brown roast and burnt is very small so you don’t want to keep these on high heat the whole time. Without opening the lid, swish the groats in the pot a few times to get them moving around. Depending on your burner and if you can’t see through your lid, check on the groats after about 3 – 4 minutes. You’re looking for a dark brown color just before burnt. Once browned, remove from the heat and transfer the groats into a bowl to cool. They should be light and crunchy with a toasted flavor.
- Assemble the salad: Cut the greens, figs and cheese as you wish. Top with the cooled roasted garlic and buckwheat groats. Dress with olive oil and balsamic, salt and pepper to taste.