Gluten-free buckwheat, mushroom and rocket salad

A filling, gluten-free salad which is healthy and makes a great lunch for your work.

Servings: 4

Author: Petra Kravos

1 cup of buckwheat groats (for two people use half a cup)
bay leaf
1/2 red onion (chopped)
1/2 red pepper (chopped)
1/2 green pepper (chopped)
a big handful of plum tomatoes (chopped - you could use another type of tomatoes if you like)
small carrot (grated)
pickled mushrooms from the jar (as needed, find them in antipasti isle of your supermarket)
rocket (to serve, use as much as you like)
lemon juice from 1 lemon + some apple cider vinegar (if required)
extra virgin olive oil (use as needed)
salt and pepper (as needed)

Boil buckwheat groats together with a bay leaf in twice the amount of water for around 15 minutes.
While buckwheat is cooking prepare all the vegetables: chop peppers, red onion and tomatoes and add them to a big bowl.
Grate a small carrot and add it to the rest of the veggies. Mix everything together.
Once the buckwheat is cooked spread it onto a large plate to cool down.
While buckwheat is cooling down squeeze the lemon and slice the pickled mushrooms. Get the rocket ready as well.
Add cooled down buckwheat to the bowl with vegetables, season it with salt and pepper and add the lemon juice together with extra virgin olive oil. Mix everything together and taste to see whether you need to add any more olive oil, lemon juice or salt.
To serve, place the salad onto a plate, add a handful of rocket and sliced pickled mushrooms on top.

You can use apple cider vinegar instead of lemon juice.

You don't have to use all the ingredients, you could simplify the salad and skip mushrooms or any other ingredients.

If you don't have pickled mushrooms you could simply slice and fry some mushrooms quickly.

To get all the flavours to come together leave the salad in the fridge for at least 30 minutes before serving.