Buckwheat with roasted almondsforty grams flaked almonds hundred grams buckwheat (or couscous, burghul wheat, quinoa, lentils) one quarter cucumber, deseeded and chopped sixty grams cherry tomatoes, halved one orange, segmented hundred grams red cabbage, finely sliced three tablespoons olive oil two teaspoons white wine vinegar lime wedges and mint leaves, to serveone// Toast the flaked almonds in a frypan for five-eight minutes until golden. Prepare the buckwheat according to the unstructions on the packet. Allow to cool, then mix in a bowl with the toasted almonds, cucumber tomatoes, orange and cabbage. Combine the olive oil, vinegar to make a dressing, then toss with the salad and season. Scatter with the torn mint leaves and serve. Serves four. 

Sep 30 -

Buckwheat with roasted almonds

forty grams flaked almonds

hundred grams buckwheat (or couscous, burghul wheat, quinoa, lentils)

one quarter cucumber, deseeded and chopped

sixty grams cherry tomatoes, halved

one orange, segmented

hundred grams red cabbage, finely sliced

three tablespoons olive oil

two teaspoons white wine vinegar

lime wedges and mint leaves, to serve


one// Toast the flaked almonds in a frypan for five-eight minutes until golden. Prepare the buckwheat according to the unstructions on the packet. Allow to cool, then mix in a bowl with the toasted almonds, cucumber tomatoes, orange and cabbage. Combine the olive oil, vinegar to make a dressing, then toss with the salad and season. Scatter with the torn mint leaves and serve.

Serves four. 

n. Every day, every meal vb. Written by two food makers Stephanie and Emily