Buckwheat and Artichoke Salad
This buckwheat and artichoke salad is a light, fresh dish that’s easy to put together and full of flavour. It’s naturally gluten-free and vegan, and works well as a quick lunch or a simple side dish for grilled meat or fish. Using cooked or leftover buckwheat makes it especially convenient, while the artichokes and lemon add a bright, slightly tangy note. The avocado brings a bit of creaminess, balancing everything nicely. You can keep it vegan or add feta for a richer, more savoury finish.
Ingredients
Method
- f not already cooked, prepare the buckwheat and let it cool slightly. Adding a stock cube while cooking gives it extra flavour.
- Slice the spring onions and dice the avocado.
- In a bowl, combine the buckwheat, spring onions, avocado, and artichokes.
- Add the olive oil and lemon juice. Mix gently and season to taste.
- Fold in the watercress just before serving.
- Serve as it is, or top with crumbled feta for a vegetarian version.