1 whole – seeds only or 160g Pomegranate
Parsley or mint 1 handful
60g Feta cheese, crumbled
1 Courgette, medium sized, cut into strips
1 Sweet Pepper – medium sized orange, diced
Step 1: Rinse the buckwheat thoroughly in cold water.
Step 2: Bring 750ml of water to the boil.
Step 3: Add buckwheat, stir and cover with a lid, on a low heat, simmering for 20 minutes until most of the water has been absorbed. Add in the parsley or mint.
Step 4: Remove from the heat, drain off excess water and let stand for 10 minutes.
Step 5: When ready, separate the grains with a fork.
Step 6: Add in crumbled feta cheese, sprinkle on the pomegranate seeds.
Step 7: Spiralizer or use a potato peeler to create thin, long courgette strips, add to mixture.
Step 8: Stir in diced pepper to mix all ingredients well.
For the salad dressing: this dressing can be used on the buckwheat salad or any of your other FODMAP friendly salads or dishes.
30ml Lemon/lime juice
10ml Vinegar (red or white wine, balsamic)
30ml Olive oil
Finely chopped Ginger (1cm) or a handful of herbs (mint, parsley or coriander)
A pinch of salt and pepper to taste
Add tabasco sauce, mustard or chilli for more adventurous flavours.
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