Sprouted Buckwheat Salad

Just-sprouted buckwheat makes a great gluten-free alternative to couscous. This Mediterranean-style salad is packed full of tomatoes, peppers and olives. Dress with our olive oil ,apple cyder vinegar and sumac — delicious!

Prep time: 5 minutes

Serves: 2 - 4

Ingredients

• 100g dry buckwheat, sprouted

• 1 red pepper

• large handful of cherry tomatoes

• handful of mixed olives

• large handful of fresh rocket leaves

• 2 tbsp extra-virgin olive oil

• 1 tbsp apple cyder vinegar

• ½ tsp ground sumac

• pinch of freshly ground black pepper

Method

• Sprout the buckwheat—see 'Equipment & Method' in our blog here

• Combine the sprouted buckwheat, oil, vinegar, sumac and black pepper in a large bowl

• Dice the pepper and tomatoes, and halve the olives. Stir into the buckwheat

• Serve on a bed of rocket leaves and enjoy!

Don’t have time to sprout the buckwheat? You can use cooked buckwheat instead. Add to boiling water, simmer for 10 minutes and drain, then continue with the recipe.

Buckwheat Salad.pdf

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