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

Aubergine Burger With Smoked Paprika & Greek Salad

Alex has created adventurous yet achievable meals for the whole family to savour...

Charred Broccoli & Fresh Green Salad

Following successful careers in ethical homewares and the restaurant industry, Kali Hamerton-Stove and Sarah Crysell have combined their passions for food, home design and Goudhurst to create Hamerton+Jones.

Chinese Duck & Red Cherry Salad

This dish makes a perfect elegant yet simple summer supper with the complementary sweet and sour flavours that make crispy duck a perennial favourite at Chinese restaurants. Serve with a glass of chilled rosé