Buckwheat and feta salad
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.
- 250g (8oz) Suma Organic Buckwheat (QS068)
- 1 pint Vegetable Bouillon (LJ214)
- 4 ripe tomatoes, diced
- Handful of pitted kalamata olives, roughly chopped
- 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 (8oz) feta cheese, roughly chopped
- 250g (8oz) toasted Suma Organic Pine Kernels (NU218)
- fresh spinach leaves
- 1 clove garlic
- 1 tbsp red wine
- squeeze of lemon
- 4 tbsps olive oil
- Sea salt and black pepper
- 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.
- 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.
This recipe, using Suma organic Buckwheat is from th Suma cookbook (BK028)