Mediterranean Buckwheat Salad

Instructions

Some tips on using buckwheat: This recipe is better with toasted buckwheat - which you can do yourself by frying it off in a non-stick pan over a medium heat for 3 minutes or so, or buy it ready roasted - as it is less likely to congeal. Wash the buckwheat thoroughly in cold water before cooking to remove any loose husk. To prevent your buckwheat from going mushy the ratio of water to buckwheat should be 1 cup buckwheat, to 1.5 cups of water.

Immerse the buckwheat in already boiling, salted water and cook until all the water has just about been absorbed - this is normally around 8-10 mins, but keep checking it and use your judgement. Meanwhile, chop up your red pepper and pop it on a baking tray drizzled in rapeseed oil, salt and pepper and roast for 15 mins on a 180°C .

Once the buckwheat is cooked, empty into a colander and wash through with plenty of cold water to separate the grains.

Mix through all the solid ingredients, leaving the feta until last so it doesn’t crumble too much, and pour over just enough dressing to flavour it, you can always add more for serving. Pop in the fridge until ready to serve.