Arugula and Buckwheat Salad

Method

1. Rinse the buckwheat under cold running water to remove any debris.

2. Combine the buckwheat and 480 ml water in a saucepan. Bring to the boil over a medium-high heat, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the buckwheat is tender but still holds its shape. Drain any excess water if needed and set aside to cool slightly.

3. In a large bowl, add the 120 g fresh rocket, diced green apple, chopped walnuts, and dried cranberries.

4. The combination of crisp apple, crunchy walnuts, and peppery rocket creates a balanced texture.

5. In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, salt, and freshly ground black pepper.

6. The white wine vinegar adds a sharp tang that complements the sweetness of the apple and cranberries.

7. Add the cooked buckwheat to the salad bowl.

8. Drizzle the dressing over the salad and toss gently to combine all the ingredients.

9. Serve immediately for a fresh, flavourful meal or side dish.

Nutrition Facts

Per serving