Mediterranean Buckwheat


  • 3 spring onions

  • 2 leeks

  • 1 fennel

  • 2 courgettes

  • 1 aubergine
  • 400g fresh tomatoes

  • handful basil

  • mug buckwheat in 2 mugs boiling




  • Put the buckwheat in the boiling water and set it off to cook

  • Chop each vegetable in the order listed above and when ready add it to the pan with some olive oil. Always replace the lid on the pan between each ingredient to speed up cooking

  • In 25 mins they will all be ready and you can serve!

Serving suggestion

Mix any leftovers together and you can even shape into little burgers (the buckwheat is quite sticky and can hold together well, or reheat in the oven.