The under-utilised grass called Buckwheat is often overlooked as people wrongly assume they cannot use because the name infers it contains wheat. However, buckwheat is not related to wheat and is naturally gluten and wheat free.
This salad is nutritionally balanced with a source of protein from the cheese, has a good micronutrient contribution from the colourful vegetables and using the pomegranate seed – although be careful not to over indulge in the pomegranate, using only the seeds from half of the bulb due to the FODMAP content.
For the lowdown on FODMAPS, click here.
Ingredients
150g buckwheat
160g pomegranate seeds
1 handful mint
Feta cheeseCourgette, cut into strips
Sweet pepper, diced
For the dressing, mix together
30mls Lemon juice
10mls Balsamic vinegar
30mls Olive oil
1cm ginger, finely chopped
Pinch of salt and pepper to taste
Method
Rinse the buckwheat thoroughly in cold water.
Bring 750mls of water to the boil.
Add buckwheat, stir and cover with a lid, on a low heat, simmering for 20 minutes until most of the water has been absorbed. Add in the parsley or mint.
Remove from the heat, drain off excess water and let stand for 10 minutes.
When ready, separate the grains with a fork.
Add in crumbled feta cheese, sprinkle on the pomegranate seeds.
Spiralize, or use a potato peeler to create thin, long courgette strips, add to mixture.
Stir in diced pepper to mix all ingredients well and drizzle with dressing.
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Gut Week 2015 runs from 31st August – 6th September and is part of the ongoing Love Your Gut campaign. For further details visit www.loveyourgut.com