Bean & tomato salad with buckwheat
Time: 20 minutes
Makes: 4-6 serves
Cost: $6 per serve
1 cup buckwheat
300g green beans
1 can chickpeas - rinsed and drained
1 can cannellini beans - rinsed and drained
1 cup or thereabouts of cherry tomatoes - halved
1/2 cup olives - stoned
Handful of basil leaves + rocket leaves
1/2 cup sundried tomatoes - finely chopped
1 tbsp oregano finely chopped
2 tbsp white wine vinegar
4 tbsp olive oil
Herb infused salt
Lots of freshly ground black pepper
Cook buckwheat in 2 cup boiling salted water until tender, drain then set aside.
Quickly pan fry beans.
Into a bowl add peas and cannellini beans. Add buckwheat, green beans, cherry tomatoes, rocket and olives.
Into a bowl add all dressing ingredients.
Pour over buckwheat salad and toss well.