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Buckwheat and feta salad

Serves 4

Buckwheat is not a grain but actually an edible seed. Nutritionally, it is close to wheat but contains no gluten. It is a good source of protein, complex carbohydrates and fibre, whilst rich in B vitamins, phosphorus, potassium, iron, and calcium. Buckwheat is as versatile as rice, a soft, quick cooking grain with a pleasing, earthy flavour.


  1. 250g (8oz) Suma Organic Buckwheat (QS068)
  2. 1 pint Vegetable Bouillon (LJ214)
  3. 4 ripe tomatoes, diced
  4. Handful of pitted kalamata olives, roughly chopped
  5. 1 tin artichokes, chopped (or asparagus or broad beans)
  6. 3 or 4 spring onions, finely chopped
  7. 1 red and 1 yellow pepper, finely chopped
  8. Handful of chopped fresh basil
  9. 250g (8oz) feta cheese, roughly chopped
  10. 250g (8oz) toasted Suma Organic Pine Kernels (NU218)
  11. fresh spinach leaves

Salad dressing:

  1. 1 clove garlic
  2. 1 tbsp red wine
  3. squeeze of lemon
  4. 4 tbsps olive oil
  5. Sea salt and black pepper


  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.
  3. Serve on a bed of spinach leaves and garnish with the chopped parsley and toasted pine kernels.

This recipe, using Suma organic Buckwheat is from th Suma cookbook (BK028)