Name: Herbed buckwheat, lentil and beetroot salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 3 tbsp olive oil; 1 tsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp brown sugar; salt and freshly ground black pepper; 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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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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Method:

Combine all the ingredients in a small bowl to make the dressing and whisk well to blend.

Season to taste and set aside.

Place the buckwheat in a saucepan with the stock and bring to the boil.

Cover, reduce the heat and simmer for 10 minutes or until the water has been absorbed. Leave the lid on, set aside for 5 minutes, and then fluff with a fork.

Toast the sunflower seeds in a dry frying pan until golden.

Combine the lentils, spinach, buckwheat, sunflower seeds and feta cheese in a bowl and toss well to mix.

Add Rhodes Quality Sliced Beetroot.

Drizzle the dressing over the salad and serve.