Buckwheat Salad Base

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Meal prepping at the beginning of the week can help save you time and money. However, eating the same thing all week can get quite boring!

Our volunteer Dietitian Chris Cheyette, has created a salad base using wholegrain buckwheat. Different toppings can be added each day. Keeping your diet varied without taking up loads of prep time. 

This recipe is for three days with two portions each day.

Ingredients

Base

  • Buckwheat 50g (dryweight) per portion required 

  • 1 tsp bouillon

  • Sundried tomatoes ¾ of a jar chopped

  • 1 jar of peppers chopped

  • Fresh herbs in season chopped eg parsley, chives, celery leaf, fennel fronds 

  • 1 tin of chick peas drained (or other tinned pulses / beans)

Toppings in photos

  • Hummus & Boiled Egg (we have recipes for fava bean or chickpea hummus)

  • 1 Seitan jar (chopped, add liquid as desired)

  • Feta (Fetamorphosis or Havastock White) cubed

Other topping ideas (available at Get Loose)

  • Tuna

  • Mackerel 

  • Salmon

  • Sumac Chilli & Mint dip

  • Crispy fried tempeh

Dressing

  • Oil from pepper jar

  • Lemon juice

  • Salt & Pepper to taste

Method

  1. Dry fry buckwheat for 3-5 mins

  2. Boil with a teaspoon of bullion 8-10mins

  3. Drain and place in large bowl

  4. Mix through sundried tomatoes, peppers, herbs & chickpeas

  5. Add dressing 

  6. Mix

  7. Portion out into containers for the number of portions you need.

Each day add the topping you have chosen.

Add fresh salad leaves, rocket and sprouts if available.

Check out our post about sprouting at home here.