Food & Drinks
Superfood salad with buckwheat and goat cheese
Vivamost is happy to share another recipe of Executive Chef Antonis Foskolos. His last Napoleons Mille-Feuille recipe was shared 416 times!
Today he makes a buckwheat salad with goat cheese, chicken and tahini vinaigrette dressing.
Ingredients for 2 servings:
150gr. buckwheat
300gr. chicken broth
150gr. chicken breast
80gr. goat cheese
50gr. salad mix
2 apricots
½ avocado
10gr. sunflower seeds
10gr. pumpkin seeds
2gr. flaxseeds
Salt and Pepper
Cooking act by Antonis Foskolos – Superfood salad with buckwheat and goat cheese
For the dressing:
150gr. extra virgin oil
50gr. cider vinegar
20gr. tahini (sesame paste)
20gr. honey
Step 1:
First of all you soak the flax seeds in a small bowl of water for 1-2 hours.
Step 2:
Preheat your oven to 200 Celsius (392F). Toss the chicken breast with olive oil, salt and pepper. Place it on a baking sheet covered with a parchment paper and bake for 25 minutes or until the chicken reaches a temperature of 74 Celsius (165F). Once the chicken is baked cut it into strips and toss it with the 1/3 of the dressing (see below). Set aside to rest.
Step 3:
Meanwhile in a saucepan combine the buckwheat groats with chicken broth. Heat the mixture over medium heat and bring it to boil. Then cover with a fitting lid and cook for 10 minutes or until the buckwheat has absorbed all the broth. Fluff it with a fork and set aside to cool.
Step 4:
Slice the avocado. Cut the apricots into pieces. Strain the flax seeds.
Superfood salad with buckwheat and goat cheese – credit photo Antonis Foskolos
To assemble:
In a big bowl place the salad mix, apricots, avocado, sunflower seeds, pumpkin seeds, flax seeds and the buckwheat.
Add the rest of your dressing and give it a nice toss. Finally add the goat cheese cut into small pieces and the chicken breast.
Enjoy
About the contributor:
Antonis Foskolos was born and raised in Thessaloniki, Greece and is a graduate of La Chef Levi. After working and training at 5 star hotels for 3 years, and motivated by his passion for the culinary arts, he decided to move to Athens, a leading European metropolis in gastronomy. He can currently be found doing what he loves at Emelisse Nature Resort located in Fiscardo, Kefalonia where he is the Executive Chef and on YouTube @antonisfoskolos where he is providing instructional videos for some of his favourite recipes.
