The name buckwheat is quite deceptive, as it is actually a seed and considered one of the ‘pseudograins’ along with others such as quinoa and amaranth. All of these are high in vitamins, minerals, fibre and protein. Buckwheat is a delicious, gluten free grain alternative that is rich in flavonoids and minerals such as magnesium. It is beneficial for cardiovascular health and blood sugar control.

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Ingredients

1 cup buckwheat groats
2 cups water
½ tsp salt
12 large green olives, pitted and quartered
1 small red capsicum, diced
1 cup broccoli florets, chopped (can be partially steamed)
¼ cup red onion, finely chopped
50g walnut, chopped
½ cup fresh dill, chopped
2 tbs fresh mint, chopped
juice of 1 lemon
2 tbsp Apple Cider vinegar
1 tbsp olive oil
½ tsp salt
½ tsp black pepper

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Method

In a small saucepan, bring water and salt to a boil.

Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.

Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.

Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.

Serve immediately or refrigerate for a few hours (or overnight) to allow for flavours to develop.

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Serves: 2