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
FOR THE WHIPPED FENNEL FETA
200g feta, crumbled
½ teaspoon fennel seeds, lightly toasted in a dry pan then roughly ground
½ cup plain unsweetened yoghurt
Although buckwheat is not an overly common ingredient in Greek food, it acts as the perfect high-protein base for this lemon and herb-kissed salad. You’ll find whole raw buckwheat at selected supermarkets or health-food stores. For salads like this, where you don’t want excess moisture, I like to scrape the seeds from the cucumber using a teaspoon first. It might seem pedantic but it’s well worth the extra few minutes of prep, and I simply eat the scraped seeds as a little pre-meal snack, so there’s no food waste either.

Instructions

1.To cook the buckwheat, bring a large saucepan of lightly salted water to the boil, add the buckwheat and cook for 10-12 minutes or until tender (it will still have some bite).
2.Drain well and set aside to cool.
3.Combine the sliced shallot/red onion, lemon juice and salt in a small bowl.
4.Mix well, then set aside.
5.To make the whipped fennel feta, pulse the ingredients in a small food processor until smooth, scraping down the sides once or twice to assist blending.
6.To serve, combine the cooled buckwheat, pickled shallots/ red onion and any pickling juices, cucumber, capers, olive oil, mint and flat-leafed parsley in a bowl.
7.Mix well, then season with salt and pepper (keeping in mind the whipped feta is salty).
8.Spread a couple of tablespoons of whipped fennel feta onto four plates, then top with a generous scoop of salad.
9.The whipped fennel feta and pickled shallots/red onion can be prepared up to a day in advance and stored in the fridge, however the salad is best made and eaten on the same day.

Recipes, food styling & dish photography Emma Galloway

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