Raw vegies, ricotta, eggs and green sauce

Name: Raw vegies, ricotta, eggs and green sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup (200g) buckwheat; 1 bunch mixed radishes, trimmed, halved (reserve leaves for salsa verde); 1 bunch baby (Dutch) carrots, trimmed, peeled (reserve leaves for salsa verde); 2 tbs apple cider vinegar; 2 slices dark rye bread, torn; 1/4 cup (60ml) olive oil; 4 eggs, at room temperature; 500g fresh ricotta, cut into 4 wedges; 2 Lebanese cucumbers, thinly sliced; 150g heirloom cherry tomatoes, halved; 1 cup loosely packed watercress sprigs; 1/2 cup loosely packed reserved carrot and radish leaves; 1 pickled gherkin, chopped; 1 cup loosely packed flat-leaf parsley leaves; 1/4 cup loosely packed dill fronds; 1 garlic clove, chopped; 1 tbs Dijon mustard; 1/4 cup (60ml) apple cider vinegar; 1 tbs baby capers, drained; 2 tsp honey; 1/3 cup (80ml) olive oil

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Raw vegies, ricotta, eggs and green sauce

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 01, 2017

Start your day the right way with this healthy and fresh brekkie bowl.

1 cup (200g) buckwheat
1 bunch mixed radishes, trimmed, halved (reserve leaves for salsa verde)
1 bunch baby (Dutch) carrots, trimmed, peeled (reserve leaves for salsa verde)
2 tbs apple cider vinegar
2 slices dark rye bread, torn
1/4 cup (60ml) olive oil
4 eggs, at room temperature
500g fresh ricotta, cut into 4 wedges
2 Lebanese cucumbers, thinly sliced
150g heirloom cherry tomatoes, halved
1 cup loosely packed watercress sprigs

Carrot and radish leaf salsa verde

1/2 cup loosely packed reserved carrot and radish leaves
1 pickled gherkin, chopped
1 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed dill fronds
1 garlic clove, chopped
1 tbs Dijon mustard
1/4 cup (60ml) apple cider vinegar
1 tbs baby capers, drained
2 tsp honey
1/3 cup (80ml) olive oil

Method

1.

Cook buckwheat in a saucepan of boiling salted water for 9 minutes or until tender. Refresh, drain and set aside.
2.

Toss radish and carrot in a bowl with vinegar and 1 tsp salt flakes. Chill for at least 30 minutes to pickle. (Pickled vegetables can be stored, covered and chilled, for up to 2 days.)
3.

Meanwhile, for the salsa verde, place all ingredients in a food processor and whiz to a smooth paste. Transfer to a bowl and cover surface with plastic wrap until required. (Salsa verde can be stored, covered and chilled, for up to 1 week.)
4.

Wipe food processor clean. Add bread and whiz to fine crumbs. Heat oil in a frypan over medium-high heat. Add breadcrumbs and cook, stirring, for 3 minutes or until crisp. Remove and drain on paper towel.
5.

Cook eggs in a saucepan of boiling water for 6 1/2 minutes. Transfer to a bowl of iced water and peel when cool enough to handle.
6.

Divide buckwheat and ricotta among serving bowls. Top with cucumber, tomato, drained pickled vegetables, halved eggs and watercress. Scatter with breadcrumbs, drizzle with a little salsa verde and serve with remaining salsa verde on the side.