--- Ingredients ---

Buckwheat

• 2 cups (500ml) low fodmap vegetable stock
• 2 bay leaves
• 1 cup (180g) whole-grain buckwheat groats
• 2 teaspoons (10ml) olive oil

Classic French vinaigrette

• ½ cup (120ml) extra virgin olive oil
• 2 tablespoons (30ml) red wine vinegar
• ½ teaspoon (2.5g) Dijon mustard
• Pinch of salt to taste

Salad

• 4 tomatoes (500 grams) finely cut
• ½ cup (75g) reduced fat feta cheese, crumbled
• ½ cup (25g) fresh coriander leaves
• ½ cup (59g) roasted chopped walnuts

--- Instructions ---

Step 1 - Buckwheat

1. Place the groats in a dry pan over medium heat and stir for five minutes, until browned.
2. Add the stock and bay leaves and bring to a boil.
3. Add the oil, cover pan and reduce heat to low, allowing to simmer for 15 minutes.
4. Remove from heat and leave the pan covered for 10 minutes.
5. Uncover and fluff with a fork.
6. Season with salt to taste and allow to cool.

Step 2 - Dressing

1. Blend all ingredients together until smooth, or whisk all ingredients together until well combined.

Step 3 - Salad

1. Toss salad with enough dressing to coat the ingredients.
2. Divide the salad among four plates and top with feta cheese. 

 

High in Vitamins A, C, K, E, B6, Niacin, Phosphorous, Magnesium, Copper, Riboflavin.