1 bag (100g)(3 1/2 oz.) spinach, rocket, watercress salad mix
approximately an equal amount fresh basil leaves
raw organic pinenuts, small handful
sun-dried sea salt, to taste
organic, cold pressed oil of your choice
courgettes (small zucchini)
fresh organic lemon
organic buckwheat groats (soaked 8-12 hours)
organic pot (unhulled, not pearl) barley (soaked 8-12 hours)
raw organic almonds and hazelnuts (soaked 2-12 hours)
For the pesto, put all leaves, pinenuts, salt, and oil in blender and blend until smooth. Use only as much oil as needed to get the desired consistency, so add by teasponfuls. It shouldn’t take more than about 1 tablespoon.
For the noodles, slice courgettes lengthwise with a julienne peeler. Or use a normal peeler, then stack the slices up and cut them lengthwise into thin noodles. Or use whatever spiralizer gadget you have. Then squeeze on a little fresh lemon juice and sprinkle with sea salt and toss. Set aside at room temperature: this process will soften the noodles a little and give you a texture more like cooked noodles.
Buckwheat, barley, and nut topping. The buckwheat, barley, and nuts give more substance to the dish and make it more filling. Soak equal parts of buckwheat groats and pot barley in water for 8-12 hours. If you live in a hot climate, put them in the fridge to soak so they won’t ferment. For each serving, put 1/4 cup of the buckwheat/barley mixture, 5 almonds, and 5 hazelnuts in the food processor and whir until still chunky. (I keep soaked buckwheat, barley, and nuts on hand at all times and use them in a variety of ways, including as a porridge base.)
To serve, mound the noodles on a plate. Top with a good dollop of pesto. Sprinkle over the buckwheat/barley/nut topping. Sprinkle a little additional sea salt or herb salt, if desired.