Buckwheat, artichoke and egg salad

This buckwheat, artichoke and egg salad is an easy,nutritious lunch that makes good use of leftovers. Cooked buckwheat, boiled eggs, jarred artichoke hearts and olives come together with a fresh lemon dressing, crunchy pumpkin seeds and a little crumbled cheese. It’s rich in protein and fibre, while the eggs and cheese also provide calcium, making it a satisfying option for a bone-friendly diet. Naturally gluten-free, this wholesome salad can be prepared in minutes if you already have the buckwheat and eggs cooked. It’s delicious served on its own or alongside grilled vegetables or fish.

Print Recipe

Prep Time 5

Total Time 5

Course: Salad

Cuisine: Italian

Ingredients Method

Ingredients

1 cup cooked buckwheat
½ lemon juiced and zested
1 tsp extra virgin olive oil
2 boiled eggs
5 artichoke heart pieces from a jar, drained
1 handful pitted olives
1 tbsp pumpkin seeds
30 g soft cheese such as Gorgonzola, feta or goat’s cheese
Salt and freshly ground black pepper

Method

Fluff the cooked buckwheat with a fork. Mix in the olive oil, lemon juice and zest.
Peel the boiled eggs and chop them into small pieces. Add them to the buckwheat along with the artichoke hearts and olives.
Toss gently to combine, then season with salt and freshly ground black pepper to taste.
Scatter the pumpkin seeds over the salad and crumble the cheese on top.
Serve straight away or chill until needed.

Buckwheat, artichoke and egg salad