Organic buckwheat vegetable salad with peanut tamarind sauce
For the tamarind sauce
The peanut tamarind sauce really made this dish something special for our Sunday lunch. The whole dish is gluten free if you keep to 100% buckwheat noodles rather than rice or noodles. Also, I believe buckwheat noodles are the best choice for this dish. Stir-frying with coconut oil is really easy, especially as it holds a stable temperature – and it is a great source of good fat.
We found a version of this recipe published on the Guardian’s website a couple of years ago.