Buckwheat & Butterbean Salad

Keep away those winter blues with a bright and healthy winter salad, infused with bay leaves using seasonal Seville Oranges.


Cooking time 10-15 minutes


Serves 2-3 people


2 bay leaves

100g buckwheat

1 400g (tinned) butter beans

1 red onion (chopped)

1 tomato (chopped)

1 green pepper (deseeded and chopped)

200ml vegetable stock

1 Seville orange

1 tablespoon rapeseed oil

smoked paprika (to garnish)

salt & pepper


  1. Rinse the buckwheat, then place the buckwheat in a small saucepan adding the vegetable stock and bay leaves then place on a low heat and bring to the boil. Simmer for at least 10-15 minutes until the buckwheat is slightly soft.
  2. Once the buckwheat is cooked, take out the bay leaves, drain the buckwheat grains then place to one side to cool.
  3. While the buckwheat is cooling, remove the skin and white membrane of the Seville orange then chop the remaining flesh into small pieces, making sure there are no pips.
  4. Once the buckwheat has cooled, place into a large bowl, place a fork through the buckwheat to separate the small grains. Gently mix in the orange, red onion, green pepper, chopped tomato and butter beans.
  5. Add salt and pepper to the mix to season then gently add the rapeseed oil.
  6. Place in a clean bowl to serve and sprinkle with the smoked paprika to garnish.
  7. Great served on it’s own or served with chicken or fish.

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