This recipe is actually parsley and minted buckwheat and served as a side salad.
2 cups of buckwheat
1 vegan vegetable stock
Handful of chopped mint and parsley
Red pepper finely chopped
Yellow pepper finely chopped
3 finely chopped spring onions
Olive Oil to drizzle
Recipe
Put the Buckwheat in a pan of lots of boiling water with the vegetable stock and boil for 15mins (watching the water doesn’t dry out). After about 15 mins check and the buckwheat should be softened and a slight bite, like giant couscous – remove from heat and drain. tip into a bowl large enough and mix in the spring onions, red & yellow pepper, chopped mint. Drizzle with olive and mix. Taste and adjust the seasoning
Can be served warm or cold.
Minted Buckwheat Salad
Equipment
- salad bowl
Ingredients
- 2 cup Buckwheat
- 2 spring onions – finely chopped
- 2 tbsp olive oil
- 30 g fresh mint – finely chopped
- 30 g parsley – finely chopped
- 1 Red Pepper – finely chopped
- 1 Yellow Pepper – finely chopped
- 1 vegan stock cube
Method
- Put the Buckwheat into a saucepan of boiling water with the stock cube and boil for 15 mins (watching the water doesn't dry out)
- After 15 mins check the buckwheat, it should be softened with a slight bite to it. remove from heat and drain and tip into the salad bowl
- while the buckwheat is still warm, add the all the other chopped ingredients and mix
- dress with the olive oil. Leave for 10 mins to let the flavours mix and serve
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).