Fennel, lentil and buckwheat salad
This fennel, lentil and buckwheat salad is an easy,nutritious recipe, especially if you have leftover cooked buckwheat to use up.Naturally gluten-free, it combines nutty buckwheat with fibre-rich lentils and gently sautéed fennel, onion and garlic.Lemon juice and fresh herbs brighten the flavours, while crumbled feta adds a creamy, salty finish. You can easily make the salad vegan by leaving out the feta or using a plant-based alternative. It is delicious served warm or at room temperature for lunch, and also makes a lovely side dish with grilled chicken,sausages or roasted vegetables.
Ingredients
Method
- Put the cooked buckwheat in a mixing bowl and loosen the grains with a fork.
- Thinly slice the fennel and onion, and finely chop the garlic.
- Heat the olive oil in a frying pan over a medium heat. Add the fennel and onion and gently sauté for about 5–8 minutes, until softened. Add the garlic and cook for another minute.
- Stir in the dried herbs and vegetable stock. Simmer for about 10 minutes, until the fennel is tender and most of the liquid has reduced.
- Add the drained lentils and lemon juice, then fold in the cooked buckwheat. Heat through, stirring gently.
- Remove from the heat and stir in the fresh herbs. Add the crumbled feta, if using.
- Taste and adjust the seasoning with salt, pepper or a little extra lemon juice. Serve warm or at room temperature.