BUCKWHEAT, FETA & CHERRY SALAD
Cherries in salads are a revelation! If you've never tried this combination before, you must! It makes a delightful summery lunch.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Ingredients
- 200 g buckwheat
- 200 g cherries halved and destoned
- 30 g rocket
- 15 g mint leaves finely chopped
- 50 g toasted salted almonds roughly chopped
- 75 g vegan or regular feta (optional)
- sea salt & freshly ground black pepper
DRESSING
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
- 2 tbsp maple syrup
Instructions
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Cook the buckwheat in salted water according to the packet’s instructions. Drain and set aside too cool.
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Meanwhile, you can make the dressing. Combine the Dijon mustard, white wine vinegar, extra virgin olive oil, maple syrup and a generous pinch of salt and black pepper in a small bowl and whisk until smooth and emulsified. Taste and adjust the seasoning, if required.
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Combine the cooled buckwheat with the cherries, rocket, mint, toasted almonds and half of the dressing. Serve topped with the vegan/regular feta, a drizzle of the remaining dressing and a good crack of black pepper.
I have so many delicious summer salads on Georgie Eats, why not try this one next: Couscous, Pomegranate and Harissa Aubergine Salad.
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