Buckwheat Salad

Buckwheat is a fantastic substitute for carbs such as rice or potatoes or pasta. It is rich in protein, magnesium and iron and contains rutin, a substance that protects the heart. Buckwheat is also gluten free.

Ingredients

120g buckwheat

1 red pepper

Half a cucumber

A small tin of pineapple chunks in juice

Feta cheese

Black pepper to season

Method

• Rinse the buckwheat in cold water in a fine sieve and place in a medium saucepan. Add 400ml of cold water and a pinch of salt. Bring the water to the boil, then reduce to a gentle simmer and cook uncovered until all the water is absorbed – this takes about 20 minutes.

• In the meantime de-seed and dice the pepper, dice the cucumber and drain the tin of pineapple chunks.

• When the buckwheat is cooked, fluff it through with a fork. Put it in a mixing bowl and add the diced pepper, cucumber and the pineapple chunks. Mix gently but thoroughly.

• Divide out between two serving plates, crumble some feta cheese over the top and season with a good pinch of black pepper before serving.