Grilled Vegetable & Buckwheat Salad

Grilled Vegetable & Buckwheat Salad

This light and fresh Grilled Vegetable & Buckwheat Salad gets lots of flavour from the Knorr Stock and is packed with veggies!
	    
  • 20 MINS

    Cooking Time

  • Easy

    Difficulty

  • 5 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Vegetable Stock Pot in 500ml of water
  • 150 g buckwheat
  • 2 courgettes cut into strips
  • bunch of spring onions
  • 1 tbsp olive oil

Dressing

  • 1 orange zest and juice
  • 10 g parsley
  • 3 tbsp olive oil

Serve With

  • 160 g watercress

  1. Soak the buckwheat for 5 minutes in cold water, then drain.

  2. Add the buckwheat and pour 400ml of the Knorr Vegetable Stock. Bring to the boil, then turn down the heat and cover. Simmer over a low heat for 10-15 minutes until the buckwheat is cooked and the liquid has been absorbed. If additional cooking is needed, add more stock and cook for a few more minutes.

  3. Whilst the buckwheat is cooking, add the oil, courgettes and spring onions to a pan and season with pepper. Cook until the vegetables have softened.

  4. To make the dressing, whisk all the ingredients together.

  5. To serve, make a bed of watercress, adding the buckwheat and vegetables then drizzle the orange dressing.

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

Similar recipes