Posted by: Joan Spiller | March 28, 2011

Buckwheat salad – Recipe


Now I’m not a big fan of some of the ingredients in this recipe but CJ was adamant it was delicious and so I gave it a whirl a year or so ago. And CJ was right! Her lovely friend Nora gave me the recipe and it’s now a firm fave for when I want a gluten free, healthy but tasty salad ~ with a difference.

Simple too!

All you need is:

200-300g buckwheat
50-100ml vegetable stock
1 red capsicum
1 tomato
1 small red onion
1 T lemon juice
1 T vinegar
3-4 T light olive oil
fresh chives to taste (snipped)
100-200g feta cheese

Wash the buckwheat with hot water then roast in a pan for 1-3 minutes.
Add the stock and let it simmer for a few minutes (or until the stock water has been absorbed).
Put buckwheat aside and dice the capsicum, tomato and feta cheese and chop the onion and chives.
Mix the oil, lemon juice and vinegar with freshly ground pepper and salt.
Mix all ingredients and serve!

Very tasty when the buckwheat is still warm..
PS I crumbled the feta into it  as I prefer a little of the taste of it in each mouthful as opposed to a “wham” feta filled mouthful..

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Responses

  1. This just gets better every time I make it .. try adding the zest (skin, finely grated) of the lemon into the salad too – wow @ heavenly.. Oh and finely chopped parsley looks / works as well as chives 😉

    Like


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