Buckwheat Seafood Bowl
This buckwheat seafood bowl is a quick, balanced meal that’s both light and satisfying. Nutty, naturally gluten-free and filling buckwheat makes a great base, while the vegetables, lemon and herbs keep everything fresh. It’s a flexible dish too: you can use ready-cooked seafood for speed, or raw mixed seafood if you prefer. Serve it on its own or with a simple green salad on the side.
Ingredients
Method
- Rinse the buckwheat, then place it in a saucepan with 2 cups of water and the stock cube.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the liquid is absorbed. Cover and let it rest.
- Meanwhile, chop the onion and red pepper.
- Heat a little oil in a pan and gently cook the onion, capers, chilli flakes, red pepper, and herbs for about 8 minutes, until softened.
- Add a splash of water and the lemon juice, then stir in the chopped greens. Cover and let them steam for about 5 minutes.
- Add the seafood and warm through gently. (If using raw seafood, cook for 3–5 minutes until just done.)
- In a large bowl, combine the buckwheat with the seafood mixture and lemon zest.
- Taste and adjust seasoning if needed.
- Serve warm with an extra squeeze of lemon and a sprinkle of fresh parsley.