Prep time:

Cooking time: 40 minutes

Total time:

Serves: 1

1 Cup of Buckwheat

2 Cups of Water

1 Red Pepper

1 Red Onion

2tbsp Olive Oil

1tbsp Lemon Juice

½tsp Dijon Mustard

75g Feta Cheese (crumbled)

5cm Peeled and Diced Cucumber

10 Cherry Tomatoes (halved)

2 Handfuls of Mixed Baby Salad Leaves

Julie Simpson creates a Vegetarian Lunch in a Jar

  • words:
  • pictures: David Merewether

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...