Buckwheat, Honey Carrots & Feta Salad
Buckwheat, Honey Carrots & Feta Salad
This salad is a great reset meal, combining buckwheat, roasted carrots, pickled currants, toasted nuts and feta. It’s gluten-free, light and satisfying and perfect for a nourishing lunch or side dish.
Servings
4
Prep time
Cook time
Recipe
Vegetarian, Gluten-Free
Ingredients
- ¼ cup currants
- 1 tsp apple-cider vinegar
- ¼ tsp sea salt
- 170g buckwheat
- 370mL water
- ¼ tsp sea salt
- 2 tsp extra-virgin olive oil
- 2 carrots, sliced diagonally ½ cm thick
- 1 tbsp honey
- ¼ tsp sea salt
- ¼ cup slivered almonds
- 1 bunch fresh mint leaves
- 100g feta or goat’s cheese
- Juice ½ lemon
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- Sea salt & freshly ground black pepper, to taste
Method
- Preheat oven to 220°C.
- Place the currants in a little bowl and mix through the apple-cider vinegar and sea salt. Set aside.
- Rinse the buckwheat in a sieve really well and place it into a small saucepan with the water, sea salt and 1 tsp of olive oil.
- Bring to the boil over high heat, then reduce to a simmer and cover with a lid ajar. Cook for about 12-15 mins or until the buckwheat is tender but still chewy. Drain any extra water. Place in a serving dish and allow to cool.
- Meanwhile, place the carrots on a small tray and toss in the honey, remaining olive oil and sea salt. Bake in the oven for 10-15 mins.
- Place the slivered almonds on a plate and add to the oven for 5 mins to toast.
- Pick the mint leaves from stems and set aside.
- Make the dressing by combining all the ingredients in a small jar or bowl.
- To serve, combine the pickled currants, cooked carrots, toasted almonds, mint leaves, feta and dressing with the cooled buckwheat in the serving dish. Toss well and serve immediately.
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