Cypriot Salad (gf)

There are several dishes/recipes I loved before I became gluten free. At first I was devastated but I realised I could still create and have a version of the dish with the same tastes and textures by just changing up the ingredients. Not missing out and not having the same symptoms after a gluten meal.

This is one of those recipes, and whilst not quite the same, still very tasty.

Ingredients

½ cup buckwheat

½ cup brown rice

¼ cup dried currants & cranberries

½ pomegranate

80 g feta goat

1 small cucumber diced

½ small red onion

2 handfuls rocket

⅓ cup parsley chopped

¼ cup pistachios & almonds - toasted & chopped

Salt & pepper

1 lemon juice & zest

3 T EVOO

Dressing

1 T honey

100g natural greek yoghurt

¼ tsp cumin ground

Directions

Cook buckwheat & rice

Toast nuts

Assemble and stir gently cooled grains, & salad ingredients in bowl

Squeeze lemon juice & EVOO and toss

Combine yoghurt dressing ingredients, drizzle on top of salad, toss through when ready to serve