Slovenia - Buckwheat salads, soups and risottos | At our Neighbour's Table

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has healthy fats, while canola is more affordable.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are a healthier nut option, while sunflower seeds are budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar zest, while vinegar is often less expensive.

Rinse buckwheat under cold water until clear.

Boil water in a pot and add buckwheat; cook until tender, about 15 minutes.

Drain buckwheat and let it cool completely.

Chop cucumber, red bell pepper, red onion, and carrot into small pieces.

Finely chop parsley and spinach.

In a large bowl, combine cooled buckwheat, chopped vegetables, and herbs.

In a separate bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Pour dressing over the salad and toss gently to combine.

Add crumbled feta cheese and walnuts; mix lightly.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Serve cold, garnished with additional parsley if desired.

Cooking Techniques

Spice Level:

Allergens