CJ’s 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. And it’s simple, too!
All you need is:
50-100ml vegetable stock
1 red capsicum – finely diced
1 tomato (de-seeded and diced)
1 small red onion – finely diced
1 T lemon juice
1 T vinegar
3-4 T 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.. but it’s also so good cold.
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..