Buckwheat is not related to wheat. It is actually a seed and a great alternative to gluten containing grains. This simple garden-style salad bursts with the flavours of tomato and zingy lemony flavours. I often serve this salad with grilled fish.

Serves 2


  • 1/2 cup raw buckwheat or buckins
  • 8-10 cherry tomatoes, halved
  • 1/2 lebanese cucumber, cubed
  • 1/2 avocado, peeled
  • 1/4 red onion, sliced finely
  • 2 Tbsp coriander leaves
  • few basil leaves
  • 2 Tbsp extra virgin olive oil
  • sea salt and pepper, to taste


  1. Place buckwheat or buckinis in a small saucepan and cover with water.
  2. Bring to the boil, then cover with a lid and reduce heat to a gentle simmer.
  3. Cook stirring occasionally for 10-12 minutes or as directed on the packet.
  4. Drain and allow to cool slightly.
  5. To serve, divide cooked buckwheat between two bowls, top with veggies and a protein of your choice and fresh herbs.
  6. Drizzle with lemon juice, olive oil and sprinkle with salt and pepper.
  7. Enjoy!

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