- Serves 6
- 8 Ingredients
- 20 Minutes Prep
Nutrition per serve
- Energy 1000kJ
- Protein 8g
- Fat (total) 7g
- - Saturated Fat 1g
- Carbohydrate (total) 33g
- - Sugar 11g
- Fibre 7g
- Sodium 350mg
1 litre water
10g vegetable stock cubes, crumbed
1 cup buckwheat kernels
2 bunches continental parsley, roughly chopped
1 cup semi-dried tomatoes, chopped
1/2 cup lemon juice
1 1/2 tablespoons olive oil
1 clove of garlic, finely chopped
- Place water in a medium sized saucepan over a medium heat, bring to boil.
- Add the stock cube and the buckwheat and simmer for 20 min or until buckwheat is tender. Drain and discard the stock.
- Transfer the buckwheat to a large salad bowl.
- Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the buckwheat
Dietitian Notes / Recipe Tips
Try this salad as a great refreshing lunch or dinner alongside a grilled piece of fish.
Recipe and image kindly provided by Sanitarium Health & Wellbeing Company