Buckwheat Lentil Salad with Olive Oil and Lemon Dressing

A super healthy dish for a gathering, lunch or dinner. You can use any salad/vegetable items you have in your fridge - anything goes!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a frying pan add the olive oil and add the buckwheat and saute on a medium heat until it starts to smell nutty; this should take around 10 minutes.

Step 2

Add 750 ml water and bring to the boil, lower to a simmer and continue to cook the buckwheat until it bursts. This will take about 10-15 minutes and you will see the white part peeking through the shell. Drain it if needed or it may have absorbed all the water. Put in a large bowl to cool.

Step 3

Add the lentils, tomato, peppers, courgette, spring onion and olives to the buckwheat and stir well.

Step 4

Add all the dressing ingredients, apart from 3 slices of lemon, to a small bowl and mix until well combined.

Step 5

Drizzle the dressing over the buckwheat and vegetable mixture and top with the 3 slices of lemon.