The nutty flavour of toasted buckwheat pairs beautifully with artichokes, marjoram, rosemary, tomato and feta in this filling salad.
1 person made this
500ml vegetable stock
1 bay leaf
175g whole-grain roasted buckwheat groats or kasha
2 teaspoons olive oil
275g artichoke hearts, drained
1 medium head of radicchio lettuce
2 large tomatoes
1 sprig rosemary
4 sprigs marjoram
4 tablespoons olive oil
1 tablespoon balsamic vinegar
3 tablespoons lemon juice
salt and freshly ground black pepper
150g feta cheese, cubed
Method Prep:1hr30min › Cook:30min › Ready in:2hr
Place stock, bay leaf and buckwheat in a saucepan and bring to the boil, uncovered. Add oil. Reduce heat to very low. Cover pan; simmer 15 minutes. Remove from heat and leave, covered, 10 minutes. Uncover; fluff buckwheat with a fork. Season with salt to taste. Let cool.
Chop artichoke hearts into small pieces. Tear radicchio into small pieces. Halve and core tomatoes, remove seeds. Cut flesh into small cubes.
Finely chop rosemary and marjoram leaves. Whisk herbs, oil, vinegar and 2 tablespoons lemon juice in a large serving bowl. Add salt and pepper to taste. Add buckwheat, artichokes, radicchio and tomatoes; stir to combine.
Leave salad, covered, 1 hour. Just before serving, add salt, pepper and remaining lemon juice to taste. Add feta and stir to combine.