Summer is fast approaching which means it is salad season folks. This is one of my favourite summer recipes and is great for anyone who finds themselves getting over eating the same old boring leafy salads.
My favourite thing to eat this salad with is roast vegetable and chicken skewers (recipe here), but it works with all sorts - especially anything with middle eastern vibes. It keeps well in the fridge and can be switched around to work with what you’ve got.
1 cup of cooked buckwheat groats *
2 large cucumber
1 punnet of cherry tomatoes
A couple of radish bulbs
1 bunch of parsley
1 bunch of dill
A handful of fresh mint
2 spring onions
A handful of flaked almonds
1 tsp sumac powder
Extra virgin olive oil
1️⃣ Chop the cucumber, tomatoes and radish into small cubes. Slice the spring onion very thinly into rounds and then finely dice the parsley, dill and mint.
2️⃣ Add the buckwheat to a large bowl then add in the veg and herbs. Mix the fresh herbs and veg through the buckwheat until evenly distributed. Squeeze over the juice of one lemon, add a splash of olive oil, the sumac and some salt and pepper. Mix everything through again. Top with the flaked almonds.
3️⃣ Serve as part of a meal (pictured with my roast vegetable kebabs) Or make it a more satisfying and complete salad on its own by adding some extra protein (fish, eggs, tofu, chicken etc.).
🌟 To cook buckwheat - first, rinse and drain the buckwheat groats. In a medium saucepan, add 1 cup of buckwheat groats and 1 3/4 cups water, 1 tsp butter or olive oil and a little pinch of salt. Bring the water to a simmer then cover with a lid and leave simmer on low for 18-20 min, stirring every few minutes to stop it sticking. The buckwheat should soak up all the liquid and be soft, but still hold its shape. Make sure you allow the buckwheat to cool a bit before you add in the veg/herbs.