The English Post

Spicy buckwheat salad

Written by Veronica Lavenia

Spicy buckwheat salad is an ode to joy.

Seasonal tomatoes, borlotti beans and buckwheat are a winning combination for a simple and nutritious spicy buckwheat salad. Great to be served warm or cold, it belongs to one of those recipes that require only a few but high-quality ingredients.

Spicy buckwheat salad: Ingredients

Serves 4

300 g (11 oz) Buckwheat

150 g (5 oz) cherry tomatoes

150 g (5 oz) Borlotti beans, boiled

4 tbsp Extra virgin olive oil

Pinch of sea salt

1 tsp chili powder

Spicy buckwheat salad: Method

  1. Rinse the buckwheat and cook in a pot with salt water, following the time indicated in the package.
  2. Wash the cherry tomatoes and cut in half. Add the borlotti beans. Season with 3 tbsp. olive oil, salt and chilli. 
  3. Stir and leave to rest.Drain the buckwheat, add to the cherry tomatoes and the beans. 
  4. Season with the remaining oil spoon and rest for 30 minutes before serving.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.