6 servings Prep: 20 mins, Cooking: 20 mins
Delicious and nutritious, this salad is filling and keeps well.
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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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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.
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