Buckwheat and Sour Cherry Salad

Name: Buckwheat and Sour Cherry Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 1 large handful of unsalted, shelled pistachio nuts, toasted; juice of ½ small orange; 3 tbsp rice vinegar; 1 tsp heaped clear honey; 1 handful of dried sour cherries or cranberies, halved if large; 140 g /5 oz/⅔ cup buckwheat groats or bulgur wheat; 2 handfuls of mint leaves, chopped; 2 handfuls of parsley leaves, chopped; 2 tbsp extra virgin olive oil; 6 radishes, sliced into rounds; 1 small red or pink onion, diced; 100 g /3½ oz feta cheese or dairy-free alternative, crumbled; sea salt and freshly ground black pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

With its nutty flavour and texture, buckwheat makes a more substantial addition to grain-based salads than perhaps couscous or quinoa, although they are all interchangeable. It’s a bit of an intruder in the grain family though, as it’s actually a seed.

Ingredients

140 g /5 oz/⅔ cup buckwheat groats or bulgur wheat
juice of

Vegetarian

Method

Toast the buckwheat in a frying pan/skillet over a medium heat for 3 minutes, turning the grains occasionally, until they smell toasted. Transfer to a saucepan and cover with water. Bring to the boil over a medium heat, then turn the heat down to low and part-cover the pan. Cook for 18—20 minutes, or until the buckwheat is soft, yet remains chewy.
Meanwhile, whisk