- 160 gm buckwheat
- 2½ tsp dried wakame
- 75 gm softened butter
- 15 gm Vegemite
- 120 gm mixed heirloom tomatoes, such as black Russian, oxheart and tigerella, cut into 1cm dice
- 100 gm scampi meat (from about 8 x 50gm scampi), chopped into 1cm pieces
- 20 small warrigal green leaves (see note)
- 8 red elk leaves (see note)
- 1Line a tray with a tea towel and set aside. Cook buckwheat in a saucepan of boiling salted water until al dente (7 minutes). Drain through a fine chinois or sieve (don’t rinse), shaking off excess water, and spread evenly over prepared tray to drain and cool (5 minutes), then refrigerate to chill (15-20 minutes).
- 2Rehydrate wakame in a bowl with 2 tbsp boiling water for 1 minute, then drain, squeezing out excess water, and finely chop into 3mm-4mm pieces. Set aside.
- 3Whisk butter and Vegemite in a bowl until smooth, then melt in a small saucepan over medium heat. Add buckwheat, wakame and tomato and stir until heated through (about 1 minute). Add 60ml water and continue stirring until mixture is emulsified. Add scampi, reduce heat to medium-low and cook until water has evaporated, scampi is pearlescent and butter is a pale yellow-white colour (1-2 minutes; the mixture should feel bound and resemble a risotto). Season to taste; don’t use too much salt – the Vegemite butter is already a little salty. Divide among serving bowls, garnish with warrigal greens and red elk and serve.
Note Small warrigal greens and red elk leaves can be ordered from select greengrocers.