The perfect recipe to start the year right with!

Packed with protein, healthy fats, gluten-free grains, gut friendly pickles and loads of crunchy raw greens, this Japanese-inspired bowl of goodness can be changed up to use whatever is in the fridge. 


Serves two.


2 small chioggia beetroot (very pretty addition if you can find it)

1 tbs red wine vinegar

1/2 tsp fine pink salt

1 cup buckwheat, rinsed

1/2 cup frozen edamame beans

1/2 avocado, sliced lengthways

1/2 Lebanese cucumber,cut in half and then sliced lenthways

1 radish (sliced finely on a mandolin, or with a knife)

100g marinated tofu.  We like Soyco’s Japanese one for this (available from Harris Farms and selected grocers) Cut into batons.

2 tbs pickled ginger

small bunch of rocket

salt + pepper

1 tbs furikake sesame seed + seaweed mix (available from asian grocers)


Umeboshi dressing

(Make the dressing by shaking everything together in a jam jar and set aside)

1 tbs umeboshi plum puree  (available from asian grocers)

1 tbsp lime juice

1 tbsp ume vinegar (available from asian grocers)

1 tbsp maple syrup

1 tbsp water

1 tbsp freshly grated ginger

2 tbsp grapeseed oil

  • Slice the beetroot on a mandolin, or very finely with a knife and put in a bowl with the red wine vinegar and salt.  Set aside whilst you prepare the rest of the salad.
  • Cook the buckwheat in boiling water for 10 minutes, then rinse under running cold water and set aside.
  • Cook the edamame in boiling water with a pinch of salt for 5 minutes.
  • When you are ready to assemble, put the cooled buckwheat on the bottom of either one large shallow serving dish, or two individual bowls, and arrange all the other elements on the top. Drizzle the dressing over everything.  Sprinkle with furikake and serve.

The recipe for this amazing bowl of goodness is from the lovely duo Alex Lawson and Karina Parry of healthy catering & events company LoveBites Bondi. Check out and @lovebitesbondi for more details.