Buckwheat with beetroot, goat's cheese and walnuts

Ingredients

For 1 serving

• Buckwheat60 g
• Beets150 g
• Soft goat cheese60 g
• Walnuts12 g
• Lamb's lettuce40 g
• Cooked lentils60 g
• Extra virgin olive oil6 g
• Balsamic vinegar1 teaspoon
• Saltto taste

Contains: lactose, nuts, sulphites,

In season: November – March

Method

1. Bring a pan of water to the boil, salt it and cook the buckwheat over medium heat for 15 minutes, until the grains are tender but not mushy; drain and cool under cold water.
2. Meanwhile cut the ready-cooked beetroot into 1.5 cm cubes; rinse and drain the lentils; wash and dry the lamb's lettuce; roughly chop the walnuts.
3. Combine the buckwheat, lentils, beetroot and lamb's lettuce and dress with the oil, balsamic vinegar and a pinch of salt.
4. Finish with the goat's cheese in small pieces and the walnuts, adding the beetroot at the last moment if you don't want it to stain everything red.