Buckwheat and Feta Salad Recipe

As the days are getting warmer and longer the idea of a fresh salad is much more appealing than a hot casserole or roast dinner. Try this buckwheat and feta salad – an upgrade from a simple lettuce leaf and tomato dish! Buckwheat is nutritionally close to wheat but with none of the gluten, it is a good source of protein, complex carbohydrates and fibre whilst also being rich in B vitamins, phosphorus, potassium, iron and calcium.

Ingredients

250g Buckwheat
1 pint vegetable bouillon
4 ripe tomatoes, diced
Handful of pitted kalamata olives
1 tin artichokes, chopped (or asparagus or broad beans)
3 or 4 spring onions, finely chopped
1 red and 1 yellow pepper, finely chopped
Handful of chopped fresh basil
250g feta cheese, roughly chopped
250g roasted pine kernels
fresh spinach leaves

For the salad dressing:
1 clove garlic
1 tbsp red wine
squeeze of lemon
4 tbsps olive oil
Sea salt and black pepper

Instructions:

1. Whole grains should be thoroughly washed before cooking. 1:2 parts water (stock), bring to the boil, cook for 6 minutes, leave to stand for 6 minutes.
2. Mix the ingredients with the salad dressing and stir in the cooked buckwheat.
Serve on a bed of spinach leaves and garnish with the chopped parsley and toasted pine kernels.