CJ gave me this recipe and it’s now a firm fave for when I want a healthy but tasty salad ~ with a difference. It’s gluten free, and 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) or you can use spring onion greenery if that’s easier
100-200g feta cheese
Wash the buckwheat with hot water then roast in a dry pan for 1-3 minutes.
Add the stock and let it simmer for a few minutes (until the stock water has been absorbed).
Put the buckwheat aside and dice the capsicum, tomato and feta cheese. Chop the onion and greenery..
Mix the oil, lemon juice and vinegar with freshly ground pepper and salt.
Combine the lot and serve!
Very tasty when the buckwheat is still warm.. but it’s also so good cold.
Add slow roasted beetroot or corgette or anything really
Scatter rocket through it once cold
Add chickpeas ..
It’s very versatile but the basic one is still my fave simply because it’s so tasty and so easy!
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..