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The Birkett Mills

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Salads and Soups: Buckwheat Garden Salad

Healthy, delicious salad with a twist.
Serves: 2
1 cup buckwheat groats
2 cups water
1/2 tsp salt
1/2 chayotte, finely diced
12 large green olives, pitted and quartered
1 small yellow bell pepper, diced
1 cup broccoli florets, chopped
1/4 cup red onion, finely chopped
50g walnut, chopped
1/2 cup fresh dill, chopped
2 tbs fresh mint, chopped
juice of 1 lime
2 tbsp white wine vinegar
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper


1. In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.

2. Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.

3. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.

4. Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.