Buckwheat Salad with Chorizo and Feta
This delicious recipe is a delicious and tasty protein rich salad that can be whipped up in minutes.
It's also gluten free, dairy free option, egg free and sugar free. It serves 2. Ingredients
Ingredients
- 1 cup raw buckwheat groats (preferably soaked and rinsed)
- 2 cups chicken stock and 1 cup of water (or just 3 cups of water)
- Zest and juice of 1 lemon
- 2-3 Tbsp olive oil
- 1 cup fresh herbs (parsley, basil, mint)
- 2 spring onions sliced
- 50g feta (omit for dairy free)
- 1 cup of watercress or rocket
- Salt and pepper
- 1 tsp coconut oil
- 2-4 good quality, gluten free chorizo sausages or other good quality sausages (you can change out the protein in this salad to anything you like).
Directions
1. Bring stock/water to the boil in a medium saucepan and then pour in buckwheat.
2. Simmer for 10-15 minutes until buckwheat is soft and cooked through but not mushy (if you haven’t pre-soaked your buckwheat it will take 15 minutes).
3. Slice chorizo and heat coconut oil in a frying pan. Cook chorizo for a few minutes in a hot pan until just beginning to brown.
4. Drain buckwheat, set aside to cool and then stir through all other ingredients and top with sliced chorizo.
If you give this a go, we'd love to see the result! Tag us in your pictures with @bepurebenwarren for your chance to be featured on our Instagram account.
