Arla LactoFREE Buckwheat Salad with Corn Galette

Name: Arla LactoFREE Buckwheat Salad with Corn Galette
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 250 g gluten-free plain flour; 1 tsp xantham gum; 180 g Arla LactoFREE Slightly Salted Spreadable; 1 tbsp Arla LactoFREE Slightly Salted Spreadable; 1 medium free-range egg, whisked; 100 g Arla® LactoFREE Cheddar Cheese, grated; 2 tbsp olive oil; 1 bulb fennel, trimmed and thinly sliced; 2 ears sweetcorn; 400 g ripe tomatoes, thinly sliced; 2 tbsp balsamic vinegar glaze; 4 tbsp Arla® LactoFREE Whipping and cooking cream; 30 g walnuts, roughly chopped; A few sprigs of oregano; 200 g buckwheat; 3 nectarines, halved; 1 tbsp olive oil; 300 g green beans; Small bunch tarragon, finely chopped; Small bunch fresh basil, torn; Juice of ½ lemon; 2 tbsp extra-virgin olive oil; 1 tsp wholegrain mustard

Bored of making the same old salads for lunch or dinner? Up your cooking game with this delicious Mediterranean buckwheat salad and galette recipe that’s packed with essential nutrients and heaps of fresh flavours. As well as featuring a kaleidoscope of vibrant (and tasty) fruit and veg, it’s also completely lactose-free. And the addition of a crispy golden sweetcorn galette turns it into a really filling meal that you can eat on your own or happily share with friends.

Ingredients

For the galette

Gluten-free plain flour	250 g
Xantham gum	1 tsp
Arla LactoFREE Slightly Salted Spreadable	180 g
Arla LactoFREE Slightly Salted Spreadable	1 tbsp
Medium free-range egg, whisked	1
Arla® LactoFREE Cheddar Cheese, grated	100 g
Olive oil	2 tbsp
Bulb fennel, trimmed and thinly sliced	1
Ears sweetcorn	2
Ripe tomatoes, thinly sliced	400 g
Balsamic vinegar glaze	2 tbsp
Arla® LactoFREE Whipping and cooking cream	4 tbsp
Walnuts, roughly chopped	30 g
A few sprigs of oregano

For the nectarine, green bean and buckwheat salad

Buckwheat	200 g
Nectarines, halved	3
Olive oil	1 tbsp
Green beans	300 g
Small bunch tarragon, finely chopped
Small bunch fresh basil, torn
Lemon	Juice of ½
Extra-virgin olive oil	2 tbsp
Wholegrain mustard	1 tsp

Instructions

Method

Start by making the pastry: sift the flour and xanthan gum into a large bowl. Work the butter into the dry ingredients with your fingertips until it resembles breadcrumbs, then mix through ⅓ of the Arla® LactoFREE Cheddar cheese. Stir the egg in with a cutlery knife and bring the dough together (add a splash of Arla LactoFREE milk if the dough feels dry). Tip the pastry out onto cling film or baking paper, shape into a smooth disc, wrap tightly and chill in the fridge until firm.
Line a tray with a clean tea towel and lay out the sliced tomatoes. Sprinkle over 1 teaspoon of salt and set aside for 20 minutes to draw out the moisture.
Meanwhile, add the olive oil to a frying pan and place over a medium heat. When hot and glossy, add in the fennel and a pinch of salt and cook for 4-5 minutes, or until it starts to caramelise at the edges. Cut the corn from the cobs and add to the pan with the fennel. Cook for 2-3 minutes, then stir through 1 tablespoon of Arla LactoFREE Slightly Salted Spreadable. Remove from the heat to cool.
Preheat the oven to 200°C, 180°C fan. Lightly flour a sheet of baking paper, then roll the pastry out into a large circle on top of it, about 30-35 cm in diameter. Using the edges of the baking paper, lift the paper and pastry onto a baking tray.
Combine 3 tablespoons of Arla LactoFREE Whipping & Cooking Cream with the remaining Arla LactoFREE Cheddar Cheese and spread on top of the pastry, leaving a 1 ½ inch gap around the edge. Drizzle over the balsamic glaze, then pile the cooled fennel, corn and tomatoes on top.
Fold the edges of the pastry up and over the filling, and sprinkle over the chopped walnuts and oregano. Brush the pastry with the remaining Arla LactoFREE Whipping & Cooking Cream and chill for 15 minutes before placing in the oven to bake for 50-55 minutes, or until the pastry is flaky and golden.
To make the salad, cook the buckwheat to packet instructions in boiling salted water. Drain and transfer to a bowl to cool.
Heat a griddle pan over a high heat and brush the nectarines with olive oil. Cook for a few minutes on each side, until charred and caramelised. Let cool and thinly slice.
Blanch the beans in a saucepan of boiling salted water for 2-3 minutes, or until just tender. Drain and refresh in iced water, then tear into strips.
Combine the grains, nectarines, green beans and herbs in a large bowl. Whisk together the lemon juice, olive oil and mustard and toss through the salad to coat. Serve alongside the galette.

Enjoy!

How to make a corn galette and buckwheat salad

Now you know what this delicious (and nutritious) dish features, let’s jump into our recipe which features our Arla LactoFREE Whipping & Cooking cream, Arla LactoFREE Mature cheddar, and Arla LactoFREE Spreadable. You’ll need about 30 minutes prep time and around an hour cooking time for the galette. However, you could make the salad in advance (make sure you store it in the fridge) or skip out the galette if you’re short on time.

Why choose buckwheat for your salads?

There are a number of reasons why buckwheat is a great addition to salads, from its nutritional benefits to its fantastic taste.

Sustainability of buckwheat

As well as being full of great nutrients, buckwheat is also a very hardy crop to grow. It’s naturally resistant to many diseases that often impact (and doom) other crops. Buckwheat isn’t fussy about its soil conditions either, plus it can be grown without the use of pesticides or herbicides – making it incredibly sustainable.

Tastes great

You may be keen to eat plenty of nutritious foods to support your health – but that doesn’t mean you have to compromise on taste. Buckwheat has a delightful nutty flavour (not too dissimilar to wheat), and it can easily absorb flavours from sauces or salad dressings. It also has a nice chewy texture that can complement all kinds of dishes – whether you pop it in a salad or stir it into a homemade veggie burger mix.

What is Buckwheat?

If you’ve never tried buckwheat before, you’re in for a treat. Despite its name, buckwheat is actually a type of seed that looks and tastes a bit like a grain. It’s sometimes called a pseudocereal as it’s jam-packed with vitamins, minerals, and fibre. Its texture when cooked makes it similar to many common grains such as rice. A lot of Asian and European countries use it as a staple ingredient in many dishes thanks to its versatility and rich flavour. Plus, buckwheat is completely gluten-free – making it a store cupboard staple for those who are coeliac or trying to reduce their gluten intake.

What is a galette?

A galette is a type of tart that originates from France. In fact, the name comes from the Norman word ‘gale’ which means ‘a flat cake’. The classic galette features a golden pastry casing that’s roughly folded over a sweet or savoury filling. You might also come across Breton galettes which are similar to crepes, but they’re traditionally made with buckwheat flour. In this recipe, we’ll be taking you through how to make the classic galette – a dish that’s simple to whip up but oh so tasty to eat.