Beet Salad with Savoury Crumble

Ingredients

• Savoury Crumble

  • 1/2 cup (90 g) roasted buckwheat (kasha)
  • 1/4 cup (40 g) roasted sunflower seeds
  • 1/4 cup (40 g) roasted pumpkin seeds
  • 1 tbsp (15 ml) vegetable oil
  • 1 tbsp (15 ml) honey
  • 2 tbsp roasted camelina seeds (optional) (see note)
  • 1/2 tsp ground fennel seeds

• Mustard Dressing (see note)

  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) whole-grain mustard
  • 1 egg yolk
  • 2 tbsp (30 ml) red wine vinegar
  • 1/2 cup (125 ml) vegetable oil

• Salad

  • 6 cups (140 g) mesclun lettuce
  • 3 cooked beets, cut into thin wedges
  • 1 tbsp capers
  • 1 package (100 g) salmon gravlax