Buckwheat and Sour Cherry Salad

Preparation info
  • Serves:


    • Difficulty


    • 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.


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


  1. 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.
  2. Meanwhile, whisk