Buckwheat and artichoke salad with feta
2 hours
The nutty flavour of toasted buckwheat pairs beautifully with artichokes, marjoram, rosemary, tomato and feta in this filling salad.
Lynn Lewis
1 person made this
Ingredients
Serves: 4
- 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.
