Gluten-free buckwheat salad with goat's cheese and figs

Gluten-free buckwheat salad with goat's cheese and figs: a hearty salad with rocket, walnuts and olive oil dressing – fresh, nutty and balanced.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 45 g

Ingredients

• 100 g buckwheat
• 4 figs
• 100 g soft goat's cheese
• 50 g rocket
• 30 g walnuts
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp vinegar
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Rinse the buckwheat in a fine sieve under hot water and cook in lightly salted water until tender. Then leave to cool completely.
2. Wash and quarter the figs. Roughly chop the walnuts and toast them briefly in a dry frying pan until fragrant.
3. Gently warm the honey in the pan and briefly cook the figs cut side down in it until they turn slightly glossy.
4. Stir the olive oil, vinegar, salt and pepper into a dressing. Gently toss the rocket with the cooled buckwheat.
5. Divide the buckwheat and rocket between plates. Top with the figs, soft goat's cheese and walnuts.
6. To serve, drizzle the salad with the dressing and enjoy straight away.

Good to know

This salad is fresh but still satisfying. Sweetness, savouriness and something nutty come together here in a very relaxed way. Just right when you want something fresh and simple.

Swaps

Soft goat's cheese → sheep's milk feta (also provides protein and calcium). Walnuts → pecans (mild, with unsaturated fats). Honey → date paste (unrefined sweetness plus a little fibre). Rocket → lamb's lettuce (milder flavour, also contains folate).

Allergens

Contains dairy and walnuts (tree nuts); generally suitable for children if the nuts are given in an age-appropriate way, and fine during pregnancy with pasteurised soft goat's cheese.

Meal prep recipes