Makes lunch sized 4 portions

Ingredients

300g buckwheat*
1 jar of sweetcorn, drained*
Seasonal vegetables, chopped as needed
Sprouts or seasonal leaves
1 jar Nettle Havistock White (vegan feta style cheese) cubed*

Ingredients Harissa

1 jar roasted peppers*
2 tbsp oil from the pepper jar*
2 tsp coriander seeds (ground)*
2 tsp ground cumin*
1 tsp smoked paprika*
1 tsp chilli flakes (grind whole dried chilli’s)*
½ teaspoon salt*
2 tbsp tomato paste*
2 tbsp lemon juice*
4 cloves of garlic, peeled*

*Ingredients available at Get Loose

Method

Bring a medium-sized pan of water to the boil. Meanwhile tip the buckwheat into a frying pan, and dry fry over a medium heat for 3 mins until lightly toasted.

Add the buckwheat to the boiling water and cook for 7-10 mins. Drain. Keep to one side. .

Make harissa; Put all harissa ingredients into a mini chopper or food processor, whizz until smooth. Taste and add more chilli flakes if desired.

In a large bowl mix together buckwheat, sweetcorn and harissa.

Portion out the buckwheat mixture, add ¼ of Havistock white to each. Arrange seasonal vegetables, sprouts or leaves as desired.