Wealden Times | WT171 | May 2016 | Restoration & New Build supplement inside

Buckwheat Salad Lunch in a Jar
Serves 1 as a main meal or 2 for a light lunch
• Enough to fill one 1
litre or two ½ litre
Mason jars
• 1 cup of buckwheat
(raw rather than
toasted)
• 2 cups water
• 1 red pepper
• 1 red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp of Dijon
mustard
• 75g feta cheese,
crumbled
• 5cm peeled and diced
cucumber
• 10 cherry tomatoes,
halved
• 2 handfuls of mixed
baby salad leaves
1. Rinse buckwheat in a sieve. Add to a pan with 2 cups of
water, bring to the boil and simmer gently for 10 minutes.
Take the pan off the heat and leave for a further 10 minutes
while any remaining water is absorbed.
2. Halve the pepper, remove any seeds and cut into strips.
Quarter the red onion and allow the layers to separate. Coat
the vegetables with 2 tablespoons of olive oil and roast in
an oven proof dish at 180 degrees/ gas mark 4 for 20 - 30
minutes until they’re soft, but not charred.
3. Mix the roasted vegetables into the cooked buckwheat.
4. In a small screw top jar, add the oil from the roast vegetables
to a tablespoon of lemon juice, ½ teaspoon of Dijon mustard
and a grinding of black pepper and shake vigorously to make
dressing.
5. Finally, to construct the salad, start with a layer of roast
vegetable and buckwheat, add crumbled feta, halved cherry
tomatoes and diced cucumber and top with baby leaves. Keep
in the fridge and dress with vinaigrette just before serving.
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