Buckwheat is a fantastic substitute for carbs such as rice or potatoes etc. It is rich in protein, magnesium and iron and contains Rutin, a substance that protects the heart. Buckwheat is gluten free and can be found in most supermarkets and in health food stores.
331 per portion
A pinch of salt
1 red pepper
Half a cucumber
A small tin of pineapple chunks
Rinse the buckwheat in cold water in a fine sieve and place in a medium saucepan, pour in 400ml cold water and a pinch of salt. Bring the water to the boil then reduce to a gentle simmer until all the water is absorbed, this takes about 20 mins.
In the meantime deseed and dice the pepper, dice the cucumber and drain the tin of pineapple chunks. When the buck wheat is cooked, fluff it through with a fork, add it to a mixing bowl and add the diced pepper, cucumber and the pineapple chunks. Mix gently but thoroughly.
Divide out among 2 serving plate, crumble some feta cheese over and season with a good pinch of black pepper before serving.