Seasonal, cultured, vegcentric cooking by Joey O'Hare


Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

Buckwheat, Asparagus & Pea Salad, with Mint, Almonds and Feta

This salad is an early summer gem! The nutty, wholesome buckwheat ensures it’s substantial, yet the fresh mint keeps it vibrant and delicate. It’s brought to life by a zesty lemon vinaigrette, and is wonderful served with this pea & mint hummus.

This recipes serves 4 people.



½ cup (110g) buckwheat, untoasted

1 cup (140g) frozen peas

20 fine asparagus spears

handful fresh mint leaves

100g feta cheese, crumbled

handful toasted almonds

micro leaves, to garnish

for the lemon vinaigrette:

40ml olive oil

1 lemon, juice only

& ½ lemon, juice and zest

1 teaspoon white wine vinegar

½ teaspoon honey

½ teaspoon Dijon mustard

salt & pepper



Cover the buckwheat in a generous amount of salted water, place on a moderate heat and bring to the boil. Simmer gently for 14 minutes, and then add the peas for a final 2 minutes. Drain and allow the steam to billow off as much as possible. I find it really helpful to spread the buckwheat and peas onto a few squares of kitchen paper to dry out, avoiding a soggy salad.

If the almonds need toasting preheat the oven to 180 degrees and toast for 6 minutes. Allow these to cool slightly before coarsely chopping.

Bring a generous amount of salted water to a rapid boil for the asparagus, and have a bowl of iced water at the ready. Remove the bottom inch of each asparagus if needs be, and blanch in boiling water for 45 seconds before draining and shocking in the iced water. Spread these on kitchen roll too.

Finely chop the fresh mint and crumbled the feta.

For the lemon vinaigrette simply shake up all the ingredients in an old jam jar.

When you’re ready to eat simply dress combine all the ingredients in a large bowl (with the exception of the almonds, a little of the feta and the micro leaves). Pour over the vinaigrette and mix well before transferring to your serving bowl.

Garnish with the chopped almonds, micro leaves, and a little sprinkling of the reserved feta cheese. This salad is entirely brought to life by this pea and mint hummus; serve the two together for the perfect veggie summer lunch.