Buckwheat Salad with Chorizo and Feta
Gluten Free, Dairy Free Option, Egg Free, Sugar Free
Ingredients (Serves 2)
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).
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.