Buckwheat Salad

buckwheat recipe

When I’m craving something fresh and nutritious, I turn to this colourful and delicious buckwheat salad. This is such a simple dish to make and perfect on its own or served with a warm pita and some hummus.

To make a salad for two people you will need:

200 grams buckwheat groats 

¼ Cucumber (Cubed)

1 Large Carrot (Diced)

A few springs of chopped parsley

1 Handful of baby spinach

1 Handful of rocket

½ Red onion

10 Cherry tomatoes, quartered

Squeeze of fresh lemon

Balsamic vinegar

Olive oil


Ground black pepper


  1. Wash the buckwheat thoroughly, and in a suitable pan, boil in hot water following the packet instructions (boil for approx 20 mins until cooked but still with a bit of bite)
  2.  Whilst the buckwheat is cooking, chop up the other vegetables
  3. Once the buckwheat is cooked, drain thoroughly and rinse in cold water until completely cool
  4. In a large bowl, add the chopped vegetables to the buckwheat
  5. Add a good squeeze of lemon, a splash of olive oil and a dash of balsamic vinegar
  6. Add salt and pepper to taste



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