Mexican style buckwheat salad
This Mexican style buckwheat salad is a healthy, vegan, gluten-free, high-fiber dish so perfect for those who follow a wholesome or “free-from” diet. For a less spicy version use tomato purée instead of chipotle paste.
Ingredients
Method
- Put the buckwheat and stock in a pan. Bring to the boil and cook for about 20 minutes until water has absorbed. Put a lid on and rest for 10 minutes.
- In a small bowl, mix the olive oil, lime juice, paprika, cumin, chipotle paste and tomato purée.
- Transfer the buckwheat to a serving bowl and add the dressing and garlic, if used, then mix well. Taste and adjust the seasoning.
- Cut the salad onion, red pepper, avocado, tomatoes into small cubes. Add these to the buckwheat, together with the drained beans & chopped herbs, then toss gently.
- Serve with Jalapeno slices if you like the heat.