BUCKWHEAT SALAD WITH WHIPPED FENNEL FETA - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 cup (180g) whole raw buckwheat
• ½ shallot or small red onion, finely sliced
• juice of 1 lemon
• ½ teaspoon fine sea salt
• 1 telegraph cucumber, halved lengthwise, seeds scraped out with a spoon, then sliced thinly
• 1 tablespoon capers in brine, drained and roughly chopped
• 3 tablespoons extra virgin olive oil
• 1 cup packed mint leaves, roughly chopped
• 1 cup packed flat-leafed parsley, roughly chopped
• FOR THE WHIPPED FENNEL FETA
• 200g feta, crumbled
• ½ teaspoon fennel seeds, lightly toasted in a dry pan then roughly ground
• ½ cup plain unsweetened yoghurt