Buckwheat and Lentil Salad
Do you get sick of the same old lettuce, tomato, cucumber salad? I know I do. Salads don't have to be complicated and full of loads of ingredients to be exciting and tasty. This recipe came about because I was getting really bored with my lunches but didn't have the time to whip something up. So from the ingredients in my fridge I ended up with a surprisingly delicious salad that happens to be a good source of protein and fibre too.
If you haven't tried buckwheat before it is definitely worth a try. You cook it much the same as rice. It has a delicious nutty flavour. When cooking grains, I always cook extra so I can keep it in the fridge to throw in salads or heat up to have with curries, stews and stirfry.
1 cup cooked buckwheat
1 tin brown lentils drained and washed
1 capsicum diced
1 zucchini diced
1 bunch basil shredded
2 tablespoon sunflower seeds
1/2 tbsp balsamic vinegar
squeeze of lemon juice
1. In a lage bowl place buckwheat, lentils, capsicum, zucchini, basil and sunflower seeds
2. In a small jar add olive oil, balsamic vinegar and lemon juice and mix until combined
3. Pour the dressing over the salad and toss
Inadequate protein and calcium intake related to poor appetite and depression as evidenced by recent unintentional weight loss, meeting ~40-50% protein requirements and meeting ~40% calcium requirements
Serves 4 (or 6 as a side salad)