Italian Buckwheat Salads – 2 ways

Servings: 1
Bring this slow releasing grain into your daily routine. A lunch to keep your fuelled with a big hit of vitamin C.

Buckwheat, Hazelnut and Parsley Salad

Ingredients

60g buckwheat
½ red onion
1 carrot
½ red pepper
6 hazelnuts
1 small bunch flat parsley
4 basil leaves

Method

  1. Give the buckwheat a good wash under cold running water and then place into a saucepan with 200ml of water. Bring it to the boil on the stove and then turn down to a gentle simmer for 15-20 minutes or until tender. Once cooked drain, and allow to cool.
  2. Finely slice the red onion, peel and grate the carrot, finely slice the red pepper. Roughly chop the hazelnuts. Roughly chop the parsley and tear the basil.
  3. Place the buckwheat into a bowl, along with the remaining ingredients and mix well. Season with salt and pepper and serve.

Buckwheat, Broccoli and Goats Cheese Salad

Ingredients

60g buckwheat
6-8 florets of broccoli
20g soft goats cheese
1 handful rocket
50g peas defrosted
1 tbsp. basil pesto

Method

  1. Pre-heat the oven to 180oc.
  2. Give the buckwheat a good wash under cold running water and then place into a saucepan with 200ml of water. Bring it to the boil on the stove and then turn down to a gentle simmer for 15-20 minutes or until tender. Once cooked drain, and allow to cool.
  3. Place the broccoli onto a baking tray with a drizzle of olive oil and a pinch of salt and pepper. Place into the oven and cook for 7-8 minutes or until slightly softened.
  4. Pour the buckwheat into a bowl and mix in the goat’s cheese, broccoli, rocket, peas and pesto. Give it all a good toss and serve.
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The following recipe has been produced in James' test kitchen. Devised by James and his team of chefs for everyone wanting to optimise their diet on a daily basis. Special thanks to chef Omar Meziane for his work on this collection.

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