About this recipe:A very filling lunch or side dish. Plus it's gluten and dairy-free. Cooking the onion and garlic is optional, especially if you opt to use red onion. Minced red chilli peppers also work well in this dish.
230g toasted buckwheat
1 tablespoon olive oil
2 onions, peeled and chopped
1 clove garlic, minced, or to taste
1 cucumber, peeled and diced
6 tablespoons chopped fresh mint
1 lemon, juiced
1 pinch dried mixed herbs
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Method Prep:20min › Cook:15min › Ready in:35min
Rinse buckwheat groats. Bring a saucepan of water to the boil, sprinkle in the buckwheat and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
Heat olive oil in a pan over medium heat; cook and stir onions and garlic until onion has softened, 5 to 8 minutes. Set aside to cool.
Lightly toss cucumber, parsley, mint, lemon juice and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.