BUCKWHEAT SALAD WITH WHIPPED FENNEL FETA - Cuisine Magazine - From New Zealand to the World
Discover a unique Buckwheat Salad with Whipped Fennel Feta, featuring lemon, herbs, and a crunchy cucumber base. Perfect for light, flavorful meals. Serves 4-6 | Cuisine Magazine
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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
- 200g feta, crumbled
- ½ teaspoon fennel seeds, lightly toasted in a dry pan then roughly ground
- ½ cup plain unsweetened yoghurt
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