Save to your scrapbook
Fresh cherry, goat’s cheese & buckwheat salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g buckwheat, rinsed
2 tsp vegetable bouillon powder
50g hazelnuts, toasted
1 bunch salad onions, very thinly sliced
100g pack watercress, tough stalks removed
2 sticks celery, thinly sliced
400g fresh cherries, pitted and halved
3 tbsp balsamic vinegar
5 tbsp extra virgin olive oil
2 tbsp clear honey
150g goat’s cheese, such as Chavroux La Bûche
1. Put the buckwheat in a saucepan with the bouillon powder and 450ml water. Bring to a gentle simmer and cook for 7-8 minutes, until the buckwheat is tender (buckwheat overcooks quickly, turning mushy, so watch closely towards the end of cooking). Drain thoroughly, tip into a bowl and leave to cool.
2. Roughly chop the hazelnuts and add to the bowl with the salad onions, watercress, celery and cherries, and mix together gently.
3. Whisk together the balsamic vinegar, oil, honey and seasoning to make a dressing. To serve, slice or crumble the cheese into the salad, drizzle with the dressing and gently toss together.
Typical values per serving: