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Bean & tomato salad with buckwheat


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By Astar

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

Method -

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.


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