Buckwheat with Harissa & Havistock White

in

Makes lunch sized 4 portions

Ingredients 

  • 300g buckwheat*

  • 1 jar of sweetcorn, drained*

  • 1 jar harissa *

  • Seasonal vegetables, chopped as needed

  • Sprouts or seasonal leaves

  • 1 jar Nettle Havistock White (vegan feta style cheese) cubed*

    * items available at Get Loose

Method

Bring a medium-sized pan of water to the boil. Meanwhile tip the buckwheat into a frying pan, and dry fry over a medium heat for 3 mins until lightly toasted.

Add the buckwheat to the boiling water and cook for 7-10 mins. Drain. Keep to one side. .

In a large bowl mix together buckwheat, sweetcorn and harissa.

Portion out the buckwheat mixture, add ¼ of Havistock white to each. Arrange seasonal vegetables, sprouts or leaves as desired.