Pear, almond and buckwheat salad
Pear, almond and buckwheat salad that has become one of our favourite spring lunches. It’s delicious, healthy, naturally gluten-free, and topped with a zingy citrus dijon dressing. Perfect for lunch, a fresh side salad with dinner or any time you need a delicious salad.
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Servings: 4
Calories: 400kcal
Ingredients
- 1 cup buckwheat groats
- 1 1/2 cups of water
- 1/4-1/2 red onion
- 1/2 cup almonds, chopped
- 2 tbsp fresh parsley, chopped finely
- 3-4 large handfuls of mixed salad leaves
Dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tsp dijon mustard
- 1/2 tsp maple syrup
- 1 garlic clove
- salt and pepper to taste
Instructions
- Rinse the buckwheat well in a fine colander and transfer to an Instant Pot.
- Add water/vegetable stock and stir well.
- Close the lid, making sure the valve is closed. Select 'manual' and set it to 2 minutes.
- When cooking has finished and the Instant Pot beeps, allow it to naturally release the pressure, this takes about 20-25 minutes.
- After the pressure has fully released, open the lid, drain the cooked buckwheat then transfer to a bowl and allow to cool completely.
- When the buckwheat has cooled down, place in a large salad bowl. Add finely chopped red onion, thinly sliced pears, fresh parsley, dates and the salad leaves. Give everything a good mixing.
- Prepare the dressing by combining all of the ingredients in a jar, close tight and shake until well mixed.
Nutrition
Calories: 400kcal | Carbohydrates: 48g | Protein: 7g | Fat: 19g | Sodium: 39mg | Sugar: 11g
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