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Delicious gluten free, coeliac friendly Mushroom & Buckwheat Salad with Roasted Almonds & Feta.⁣⁣ 

Getting your 5 veg a day doesn’t have to be boring! So many of my patients tell me they don’t like salad, but the truth is they just don’t know how to make it taste delicious.

My recommendation? Look for inspiration in recipe books and online. I personally love Arthur Street Kitchen (visi http://www.arthurstreetkitchen.com/test) and this salad is a gluten free adaption of their ⁣Mixed Mushroom with Fargo, Feta and Almonds. It’s on weekly rotation in our household! ⁣

Mushroom & Buckwheat Salad with Roasted Almonds & Feta | serves 6⁣

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INGREDIENTS ⁣

1kg sliced mixed mushrooms ⁣

1 tbsp butter ⁣

4 tbsp EVOO ⁣

2 finely chopped garlic cloves ⁣

4 whole thyme sprigs ⁣

Juice of 1 lemon ⁣

1 cup buckwheat kernels ⁣(if you’re not gluten free pearl couscous is YUM in this recipe)

1 cup chopped flat leaf parsley ⁣

1/2 cup chopped dill fronds

200g spinach ⁣

200g crumbled feta⁣

1/2 cup chopped roasted almonds ⁣

Salt and pepper to taste ⁣

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DIRECTIONS⁣

Add butter, olive oil and garlic over medium heat until butter has melted⁣.

Add mushrooms and thyme sprigs and season with salt and pepper.

Turn up heat and fry for 10 minutes, turning the mushrooms around in the pan. Cook until mushrooms are golden. Any left over juices can be used to dress the salad.

Turn off heat and add remaining butter and juice of 1/2 the lemon.

⁣If your buckwheat is not already toasted (in which case it will be called Kasha), I recommend first placing it in a dry pan over medium heat and stirring for five minutes until browned. This will give it a less bitter more nutty flavour once cooked. Next, place buckwheat in a large saucepan and bring to boil with lots of water. Cook for 15-20 minutes (20-30 minutes if untoasted) until tender and drain of any excess water.

Combine buckwheat with mushrooms, spinach, fresh herbs, almonds and feta. Taste and add extra lemon and EVOO as desired.