Gluten free, Wheat free, egg free, can be dairy free, vegetarian
1 x cup buckwheat groats
1 Tbsp your preferred cooking oil
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 Tbsp linseed
1/2 small red onion, finely diced
1 carrot, grated
1/2 apple, grated (omit if you prefer)
2 cups spinach, finely chopped
2 sprigs parsley finely chopped
Roughly 6 sun dried tomatoes, chopped
Around 50g feta cheese (1/4 block) crumbled
Around 8 pitted olives finely chopped (omit if you prefer)
This is just how I like my buckwheat salad. Add or subtract whatever you like to create your own awesome buckwheat salad. If you’re making it dairy free, take out the feta, and maybe add a little rock salt or brewers yeast for a similar flavor boost. I prepare the groats and seeds a few hours before I plan on serving the salad, or in the morning before I go to work. It only takes about 10 minutes.
1) Buckwheat groats cook a little like pasta. Bring a medium pot to the boil, add some salt and buckwheat groats and simmer for around 6 minutes until soft. Drain, and leave to cool.
2) Meanwhile, put a little oil into a fry pan and bring to a medium heat. I use the oil from the sun dried tomatoes for a little added flavor.
3) Toast pumpkin and sunflower seeds in oil, stirring until seeds start popping and turn a golden color. Leave to cool.
4) Once cooled, combine all ingredients and serve with your favorite gluten free dressing. I like the simplicity of balsamic vinegar, a little lemon juice and some more of that sun dried tomato oil. Yum!