Pineapple, Cucumber & Buckwheat Salad

A fresh summer salad combining so many delicious and nutritious ingredients, this Pineapple, Cucumber & Buckwheat Salad is a bit like a tabbouleh. I love the flavour profile of this dish and it makes the perfect main meal or a nice side to take along to a dinner.

Pineapple, Cucumber & Buckwheat Salad

Vegan | Gluten Free | Nut Free

Prep time: 10 minutes

Cook time: 20 minutes

Serves 2

Ingredients

• 1/2 cup buckwheat

• 1 cup canned lentils, drained and rinsed

• 1 cup pineapple, cubed

• 1 cucumber, chopped into small cubes

• 1 cup spinach, finely chopped

• 1/4 cup mint, finely chopped

• 1 tbsp olive oil

• Salt and pepper

Method

1. In a small saucepan, cook the buckwheat according to the packet instructions.

2. Divide the lentils, pineapple, cucumber, spinach and mint between two bowls.

3. When the buckwheat is cooked, add this to the bowls and mix everything together.

4. Drizzle over the olive oil and season with salt and pepper to taste.

Make sure you snap a picture and tag me on instagram @projectnourish when you give this one a go. I love seeing you enjoy my recipes!