Blueberry Green Salad with Spicy Buckwheat Granola

1. For the granola
2. Preheat the oven to 150C (130C fan-assisted). Spread the buckwheat on a clean tea towel and let it dry slightly. Stir the flaxseed into the water and let it become gelatinous (approx 10-15 min).
3. Combine the oats, seeds, maple sugar, salt, garlic powder and spices in a bowl. Add the buckwheat and stir. Add the flaxseed mixture and olive oil and mix well. Spread onto a lined baking tray and press down with a silicone spoon or spatula. Bake for approx. one hour or until the granola is crunchy, and let it cool.
4. For the dressing
5. Whisk together the olive oil, balsamic vinegar, cream, agave syrup, salt and pepper.
6. For the salad
7. Put the salad leaves, baby lettuce, cucumber, avocado and blueberries in a large serving bowl. Add part of the granola and half of the dressing. Mix well, add more dressing if desired and serve!

Notes

1. The leftover granola can be enjoyed on other salads, potato salad, soup, yoghurt, dips or anything we want to add some slightly spicy flavor and crunch to!