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 1^st October, RRP is $39.99 and it is published by Bateman Books.

Broccoli buckwheat salad

So 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