Rosa Flanagan: Broccoli buckwheat salad

Rosa and Margo Flanagan, known as the Two Raw Sisters, run workshops around the country teaching the benefits of eating plant-based food.Rosa was our guest food contributor this morning, with a recipe from their new book Two Raw Sisters. The book will be released on the 1st October, RRP is $39.99 and it is published by Bateman Books.
Broccoli buckwheat saladSo simple, so easy and so delicious. We are all familiar with cauliflower rice — well, this recipe calls for broccoli rice, creating a super green base for our salad. Tender buckwheat is the perfect grain for this salad — give it a try if you’ve never used it before. Topped with creamy avocado chunks and crunchy pistachios and sunflower seeds, this 10-minute salad is a texture sensation. It’s also delicious served with salmon. Serving this dish with dollops of pesto makes it next-level amazing — trust us on this!
Place the broccoli in a food processor and blitz into small pieces.
Place the buckwheat in a large bowl with all of the other salad ingredients. Season with salt and pepper, and toss to combine.
Night before
1/3 cup buckwheat, soaked overnight and thoroughly rinsed
1 head broccoli
3 large stalks kale, finely sliced
1 green chilli, finely chopped
1 cup edamame beans, blanched in boiling water
1 avocado, sliced
1/3 cup pistachios, toasted and roughly chopped
1/3 cup sunflower seeds, toasted and roughly chopped
½ cup goji berries or dried cranberries
large handful mint, finely chopped
juice of 1 lemon
good drizzle extra virgin olive oil
sea salt and pepper
To serve: pesto (ensure vegan and dairy-free if this is important)
LISTEN TO AUDIO ABOVE