Buckwheat Salad

Really filling lunch to make at beginning of week to last for a few days.

Ingredients

100g buckwheat

500ml stock

Method

Boil the buckwheat for 20 mins till soft and absorbed liquid. Put in bowl and separate grains a bit with fork.

Then add whatever you like.

I added:

Feta cheese - cut into small cubes.

Cooked beetroot (not the vinegar one) - cut into small cubes

Red/orange/yellow peppers - diced

Celery - diced

Handful of almonds soaked overnight.

You can add whatever you have in the fridge.