I love a hearty salad for dinner and when you can include legumes and a grain, you will have a satisfying meal for meatless Monday.
I recently rediscovered whole grain buckwheat when I received some as a gift from one of our international interns. I became reacquainted with its nutty flavor and firm texture. With its lower glycemic index, it is great for keeping your blood sugar from spiking because it keeps you fuller longer. It’s the perfect summer grain at room temperature making it a great addition for any picnic or bbq. Enjoy it with a bottle of lemony white blend, Coalescence from Shinn Estate Vineyards.
1/2 cup dried black lentils
5 cups water, divided
3/4 cup uncooked organic buckwheat
3/4 teaspoon salt, divided
1 cup cherry tomatoes, quartered
1/3 cup finely chopped red onion
1/3 cup finely chopped cucumber
1/4 cup chopped fresh parsley and dill or wild fennel
1 tablespoon chopped fresh mint
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 of crumbled feta cheese
Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain. Sauté 2 tablespoons of finely minced shallots in 3 tablespoons of olive oil. Season lentils with 1/8 teaspoon of creepy salt and add pepper to taste. Set aside.
Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in buckwheat and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
For the salad toss all the vegetables with vinaigrette and set aside to assemble.
Arrange individual plates or one large platter. First spoon the buckwheat on the plate. Then add the lentil followed by the salad. Lastly top with crumbled feta cheese and garnish with herbs.