A filling salad of buckwheat (gluten free), olives, tomatoes and herbs
Buckwheat
½ cup dry, toasted buckwheat groats, thoroughly rinsed and drained
¾ cup plus 2 Tbsp water
Pinch of salt
Salad
4 cups arugula
2 large, fresh tomatoes, cut into small pieces
½ cup fresh basil, roughly chopped
¼ cup finely chopped parsley
25 black olives, stones removed, roughly chopped
Dressing
3 Tbsp olive or avocado oil
Juice of 1 lemon
Salt and pepper
1
Place the rinsed buckwheat, water and salt in a saucepan over a medium heat, cover, and simmer until the water has evaporated and the buckwheat is tender.
Leave to cool
2
In a salad bowl, toss together the buckwheat, arugula, tomatoes, basil, parsley and olives
3
In a small bowl or cup, combine the dressing ingredients, taste and adjust the seasoning as required
4
Right before serving, pour the dressing over the salad and toss to combine
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories169
- % Daily Value *
- Total Fat 10.5g14%
- Total Carbohydrate 16.5g6%
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Buckwheat
½ cup dry, toasted buckwheat groats, thoroughly rinsed and drained
¾ cup plus 2 Tbsp water
Pinch of salt
Salad
4 cups arugula
2 large, fresh tomatoes, cut into small pieces
½ cup fresh basil, roughly chopped
¼ cup finely chopped parsley
25 black olives, stones removed, roughly chopped
Dressing
3 Tbsp olive or avocado oil
Juice of 1 lemon
Salt and pepper