Buckwheat salad.

This protein-rich buckwheat salad is packed with nutrients and can be enjoyed for lunch or as a side. To add a little extra flavor, you can crumble some feta on top.

Ingredients:

  • 150 g Buckwheat , uncooked
  • 400 ml water
  • ½ cucumber
  • small can (65 g) black beans
  • 1 yellow bell pepper
  • 200g cherry tomatoes
  • 3 spring onions
  • 2 tbsp small capers
  • 1 tbsp dried parsley (I dry it myself in the dehydrator, and crumble them after drying)
  • 1 tsp dried wild garlic (I dry it myself in the dehydrator, and crumble them after drying)
  • 1 tsp dried oregano
  • black pepper
  • Himalayan salt
  • 3 tbsp extra virgin olive oil
  • zest and juice of 1 organic lemon

Method:

  • Rinse the buckwheat groats and place them in a small sauce pan. Add the water, a pinch of salt and bring it to a boil.
  • Reduce the heat to low-medium and simmer for a further 12 minutes. If you like the buckwheat to be really tender, it might take longer.
  • Drain and let cool.
  • Wash and cut the vegetables into bite–size pieces.
  • Transfer them into a bowl, together with the capers and the cooled buckwheat.
  • In a small bowl,whisk together olive oil, lemon peel and juice, salt, pepper, wild garlic, parsley and oregano.
  • Pour the dressing on the salad and toss to combine.

buckwheat salad