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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 27 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup cooked buckwheat
  • 4 –5 artichoke hearts from a jar, sliced
  • ½ avocado diced
  • 3 spring onions chopped
  • 1 handful watercress
  • 1 tsp olive oil
  • Juice of ½ lemon
  • Salt and pepper
  • To garnish:
  • Crumbled feta or vegan alternative, optional

Method
 

  1. f not already cooked, prepare the buckwheat and let it cool slightly. Adding a stock cube while cooking gives it extra flavour.
  2. Slice the spring onions and dice the avocado.
  3. In a bowl, combine the buckwheat, spring onions, avocado, and artichokes.
  4. Add the olive oil and lemon juice. Mix gently and season to taste.
  5. Fold in the watercress just before serving.
  6. Serve as it is, or top with crumbled feta for a vegetarian version.