Buckwheat with beetroot, walnuts and feta

Ingredients

For 1 serving

• Buckwheat70 g
• Beets1.5
• Feta40 g
• Walnuts10 g
• Red onion20 g
• Dill4 g
• Extra virgin olive oil6 g
• Apple cider vinegar5 ml
• Saltto taste

Contains: lactose, nuts,

Method

1. Bring a small pan of water to the boil, add salt and cook the rinsed buckwheat for 15 minutes over medium heat, until tender but the grains are still whole; drain.
2. Meanwhile cut the cooked beetroot into cubes of about 1.5 cm and thinly slice the red onion. Roughly chop the walnuts and dill.
3. Dress the still-warm buckwheat with the olive oil, cider vinegar and a pinch of salt, so it soaks up the dressing.
4. Add the beetroot and onion, then the crumbled feta, walnuts and dill, mixing only lightly so everything doesn't turn red.