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An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

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Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

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Toasted buckwheat and smoked trout salad


You'll need

370 gm (2 cups) toasted buckwheat (see note) 4 green zucchini, thinly sliced lengthways 400 gm smoked trout, bones removed, coarsely flaked 1 cup (loosely packed) each flat-leaf parsley and dill, coarsely torn 2 lemons, finely grated rind only 50 ml extra-virgin olive oil, plus extra for brushing 1 lemon, juice only To serve: crème fraîche (optional)

Method

  • 01
  • Rinse buckwheat well under cold running water, drain well, then cook in boiling salted water until just tender (8-10 minutes). Drain, refresh under cold running water and transfer to a tray to cool to room temperature.
  • 02
  • Meanwhile, heat a char-grill pan to high heat. Brush zucchini with oil, season to taste and grill until golden, turning once (2-3 minutes each side). Combine in a bowl with buckwheat, trout, herbs and rind. Add oil and juice, toss to combine, season to taste and serve with crème frâiche, if using.
Note Toasted buckwheat is available from selected health-food shops. If unavailable, substitute regular buckwheat.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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