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Fennel, lentil and buckwheat salad

This fennel, lentil and buckwheat salad is an easy,nutritious recipe, especially if you have leftover cooked buckwheat to use up.Naturally gluten-free, it combines nutty buckwheat with fibre-rich lentils and gently sautéed fennel, onion and garlic.Lemon juice and fresh herbs brighten the flavours, while crumbled feta adds a creamy, salty finish. You can easily make the salad vegan by leaving out the feta or using a plant-based alternative. It is delicious served warm or at room temperature for lunch, and also makes a lovely side dish with grilled chicken,sausages or roasted vegetables.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course, Salad, Side Dish
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 1 cup cooked buckwheat
  • 1 small fennel bulb
  • 1 onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 tsp dried oregano or Italian mixed herbs
  • 1 cup vegetable stock
  • ½ tin lentils drained and rinsed
  • Juice of ½ lemon
  • 1 tbsp chopped fresh herbs such as parsley, basil or coriander
  • 50 g feta crumbled (optional)
  • Salt and freshly ground black pepper

Method
 

  1. Put the cooked buckwheat in a mixing bowl and loosen the grains with a fork.
  2. Thinly slice the fennel and onion, and finely chop the garlic.
  3. Heat the olive oil in a frying pan over a medium heat. Add the fennel and onion and gently sauté for about 5–8 minutes, until softened. Add the garlic and cook for another minute.
  4. Stir in the dried herbs and vegetable stock. Simmer for about 10 minutes, until the fennel is tender and most of the liquid has reduced.
  5. Add the drained lentils and lemon juice, then fold in the cooked buckwheat. Heat through, stirring gently.
  6. Remove from the heat and stir in the fresh herbs. Add the crumbled feta, if using.
  7. Taste and adjust the seasoning with salt, pepper or a little extra lemon juice. Serve warm or at room temperature.