6 servings
Prep: 20 mins,
Cooking: 20 mins
Delicious and nutritious, this salad is filling and keeps well.
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Ingredients (12)
For the dressing
3 tbsp | olive oil |
1 tsp | apple cider vinegar |
1 tsp | Dijon mustard |
1 tsp | brown sugar |
salt and freshly ground black pepper |
For the salad
1 cup | buckwheat — rinsed |
2 cup | vegetable stock |
1 x 410g can | brown lentils — drained and rinsed |
4 large handfuls of | baby spinach |
1/4 cup | sunflower seeds |
1/2 cup | feta cheese — crumbled |
1 cup | Rhodes Quality Sliced Beetroot in Vinegar — drained |
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