Buckwheat is one of those foods that we probably don’t eat enough of (myself included). I simply don’t remember to buy it regularly as it doesn’t catch my eye the way the endless types of pasta or rice do when I’m in the supermarket. But it is there, and if you look you will find it. Contrary to its name buckwheat is not a type of wheat, but a plant with grain-like seeds. It is an excellent source of protein, magnesium, and other minerals. It also cooks very quickly, so in addition to being nutritious it is also convenient, which is a rare combination. It can be eaten hot or cold depending on the dish and individual preference. In order to fully appreciate the sweetness of the grilled pineapple and the lovely soft texture of the halloumi cheese, which hardens as it cools, this simple buckwheat recipe is best served hot. Enjoy!
You will need: For the dressing:
1/2 cup buckwheat 3 tablespoons vegetable oil
4-5 fresh pineapple slices 3 tablespoons lemon juice
Halloumi cheese, sliced 1 teaspoon honey
Small bunch of watercress
Rinse and cook the buckwheat (1 portion of buckwheat to 2 portions of water, ready in about 8 minutes). In a griddle pan grill the pineapple slices (3-4 minutes on each side, enough to get nice markings on the pineapple) and the halloumi (2-3 minutes on each side). For individual portions use 2 tablespoons of buckwheat with 1 slice of pineapple and 1-2 slices of halloumi. Garnish with watercress and drizzle with the dressing. Enough for 4 people.