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Buckwheat, Olive, Tomato And Herb Salad

Yields5 ServingsTotal Time40 mins

A filling salad of buckwheat (gluten free), olives, tomatoes and herbs

recipe image

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.