Buckwheat and lentil salad
This buckwheat and lentil salad is not only super healthy (vegan, high in fibre, low GI & gluten-free) but super easy to make too. It’s worth making a large portion of cooked buckwheat which you can keep refrigerated for several days to make other meals. This is a basic version that can be served as a vegan dish or on the side of grilled cheese, fish or meat. For a meaty version use chicken or beef stock and add grilled bacon, for a vegetarian version crumble some feta or goat cheese on top.
Ingredients
Method
- Put the buckwheat, water and stock cube 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 lentils and put them in a mixing bowl.
- Add the mustard and vinegar to the lentils.
- Grate or mince the garlic and add to the lentils.
- Combine well. Season with salt and pepper.
- Taste and adjust it to your liking.
- Finally, fold in the parsley and serve.