[Italia] How to cook Buckwheat salad
Ingredients
- 1 onion, peeled and finely diced
- 2 tbsp olive oil
- 1½ cups buckwheat
- 3 cups vegetable stock
- 5 rashers streaky bacon or pancetta
- 1 punnet cherry tomatoes
- ¾ cup frozen peas
- juice of 1 lemon
- salt and pepper to taste
- 1 tsp smoked paprika (see Note)
- ½ cup almond slivers, toasted
- 1 preserved lemon, rind only, rinsed and finely diced
- ½ cucumber de-seeded and finely diced
- 1 x 400 g tin chickpeas, drained and rinsed well
- 1 handful Italian flat leaf parsley leaves, finely chopped
- 1 handful mint leaves, torn
- 80 g feta cheese
Directions
