Buckwheat Salad

Buckwheat isn’t a true grain but a naturally gluten-free seed with a rich, nutty flavour. This fresh salad is simple, balanced and perfect for everyday lunches or light dinners.

Prep - 20 min. Cook - 15 min. Total time - 35 min. Serves - 3–4  

Why you’ll love it:
• Naturally gluten-free  
• Light yet satisfying  
• Perfect for meal prep  
• Easy everyday ingredients

Ingredients:

• 1/2 cup buckwheat groats  
• 1 1/4 cups water  
• 1 cup cherry or grape tomatoes, halved  
• 1 cup mixed leaf salad  
• Juice of 1/2 lemon  
• 1 tbsp olive oil  
• 1/2 tsp sea salt  
• 1 tsp dried oregano  
• 1–2 tbsp PureKtchn Dried Vegetable Mix  
• 1/2 cup crumbled feta cheese (optional)  

Method:
1. In a saucepan, bring buckwheat and water to a boil.
2. Reduce heat, cover and simmer for about 15 minutes.
3. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool.
4. In a large bowl, combine cooled buckwheat, tomatoes and mixed leaves.
5. Whisk together olive oil, lemon juice, salt and oregano.
6. Stir in PureKtchn Dried Vegetable Mix for extra depth of flavour.
7. Pour dressing over salad and toss gently.
8. Garnish with feta if using.

Serve slightly warm or chilled.

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