Buckwheat Salad

Cover 1/4 cup buckwheat groats with boiling water and simmer over a low heat for five to ten minutes. Meanwhile, mix together a handful of lettuce leaves, shredded, one cooked beetroot, finely diced, about two inches of plantain, finely diced, 1/3 red bell pepper, finely diced and a small amount of brie or other cheese, thinly sliced. Strain the buckwheat and stir in 1/2 tbsp soy sauce, a pinch of ground ginger and a pinch of cumin. Pour the buckwheat over the salad.

Serves 1 – can be eaten hot or cold.

Variations:

  • Any raw or pre-cooked vegetables can be used in the salad, depending on what you have in the fridge.
  • Omit the brie for vegan.
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