Name: BUCKWHEAT, FETA & CHERRY SALAD
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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; 2 tsp Dijon mustard; 2 tbsp white wine vinegar; 4 tbsp extra virgin olive oil; 2 tbsp maple syrup

pouring dressing over Buckwheat & Cherry Salad - Georgie Eats

Close Up of Buckwheat & Cherry Salad - Georgie Eats

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

Cook the buckwheat in salted water according to the packet’s instructions. Drain and set aside too cool.
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.
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.