Buckwheat and butter beans salad
This buckwheat and butter beans salad is easy to make. It’s filling, healthy gluten-free and vegan, so suitable for most diets. You can serve it as a main or a side dish and adjust it according to your diet – for example use chicken stock or serve it with crumbled feta cheese and so on.
Ingredients
Method
- Put the buckwheat and stock in a pan. Bring to the boil and cook for about 15-20 minutes until the water has completely absorbed. Cover and rest for 10 minutes.
- Drain the beans and put them in a mixing bowl. Add the buckwheat, the oil, lemon zest & juice and the minced garlic. Toss well.
- Finely chop the spring onions and fold in the salad.
- Serve with chopped parsley scattered on the top.