This nourishing salad is great for any meal and you can always add chicken or fish, or a little goat’s cheese for added protein.
Ingredients
50g raw, rinsed buckwheat
1 small finely sliced red onion
Handful of finely chopped Italian parsley
60 g of roughly chopped walnuts
1 seeded and finely sliced red capsicum
75 g of currants
1 peeled and grated beetroot
1tbsp lemon juice
2tbsp extra virgin olive oil
Sea salt and freshly ground pepper to taste
Instructions
- Soak onion for 30 minutes in water then drain as this helps to remove the bitter taste.
- Cook buckwheat in boiling water for approximately 12 to 15 minutes. Drain and set aside.
- Combine the buckwheat, capsicum, onion, walnuts, parsley, currants and olive oil and lemon juice in a bowl. Toss together to mix thoroughly and season with salt and pepper then lightly mix in the beetroot and serve.
Serves four