Summer Buckwheat Salad (gluten-free & vegan)
Serves: 4 servings
  • 160g raw buckwheat groats (1 cup), soaked overnight
  • 2 handfuls of rocket (arugula)
  • small bunch of fresh parley
  • 3 sprigs of mint
  • sea salt
  • 2tbsp extra virgin olive oil
  • ½ lemon, juice
  • 2 peaches
  • 150g blueberries (1 cup)
  • 50g walnuts, toasted (1/2 cup)
  1. Place raw buckwheat groats into ceramic or glass bowl, cover with plenty of water, splash of apple cider vinegar and leave to soak overnight. When ready to cook, place groats into a fine mesh sieve and rinse with plenty of running water. Bring medium pot with water to boil, carefully scoop the buckwheat in and bring back to boil. Boil for 3 minutes, strain and rinse under cold water. Leave in a sieve to drain while you prepare the rest of the ingredients.
  2. Toast the walnuts for few minutes in a dry pan.
  3. Wash the rocket leaves (arugula). Wash and roughly chop parsley and mint.
  4. Wash and slice the peaches. Rinse the blueberries.
  5. Place cooked buckwheat into a serving dish, add rocket, parsley, mint, sea salt, olive oil and lemon juice and gently toss together. Add sliced peaches and blueberries and sprinkle with toasted walnuts.
  6. Gently toss and serve!
  7. Enjoy!
Recipe by Nirvana Cakery at