With its nutty flavor and texture, buckwheat makes a more substantial addition to grain-based salads than couscous or quinoa. It’s a bit of an intruder in the grain family, though, as it’s actually a seed—however, it’s often used in the same way as wheat so it deserves its place here.
Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes
heaped ¾ cup buckwheat groats or bulgur wheat
juice of ½ small orange
1 heaped teaspoon honey
3 tablespoons rice vinegar
1 handful of dried sour cherries, cut in half if large
6 radishes, cut into round slices
1 small red or pink onion, chopped
2 handfuls of mint leaves, chopped
2 handfuls of parsley leaves, chopped
2 tablespoons extra virgin olive oil
1 large handful of unsalted, shelled pistachios, toasted (see page 18)
1 scant cup feta cheese, crumbled
sea salt and freshly ground black pepper
1. Toast the buckwheat in a skillet over medium heat 3 minutes, turning the grains occasionally, until they smell toasted. Transfer to a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and part-cover the pan. Cook 18 to 20 minutes, or until the buckwheat is soft, yet remains chewy.
2. Meanwhile, whisk the orange juice, honey and rice vinegar together in a small pan. Bring to a boil and add the sour cherries, then turn off the heat and let the cherries steep 15 minutes.
3. Drain the buckwheat well and tip into a serving bowl along with the radishes, onion, mint and parsley. Strain the sour cherries, reserving the juice mixture, and add them to the bowl. Whisk the olive oil into the juice mixture and pour it into the bowl, then season with salt and pepper. Toss the salad until combined, then scatter the pistachios and feta over the top just before serving at room temperature.
If you use nuts, seeds, grains and legumes regularly it’s best to buy them in bulk—in large packs—to keep costs down. Do check the use-by date on a regular basis, though, as they will go stale over time.