Walnut and Buckwheat Salad

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a light and fluffy grain salad made up of shades of beige, amber and gold. The combination of apricots and walnuts gives it superb texture and flavour. Serve with dry green curry.


  • 50 g/2 oz/½ cup dried apricots, pre-soaked
  • juice and zest from 2 lemons
  • 2 garlic cloves, crushed
  • 100 g/4 oz/1 cup buckwheat
  • 1 bunch spring onions/scallions
  • 100 g/4 oz/1 generous cup broken walnuts
  • 150 ml/5 fl oz/⅔ cup sauce vinaigrette with lemon and Meaux/wholegrain mustard
  • 2 tablespoons mint, finely chopped


    Drain and finely chop the apricots. Place them in a large bowl with the lemon juice, zest and garlic. Cook the buckwheat in boiling, salted water for 10 minutes, then drain well, squeezing out all excess water. Add to the apricot mixture. Chop the spring onions/scallions and add to the salad with the walnuts. Stir in the vinaigrette. Add the mint just before serving.