Charlie Bird salad

Normally this salad calls for farro but I opted to use buckwheat, instead. Buckwheat doesn’t contain gluten and has a similar bite to farro.

INGREDIENTS
Buckwheat
Olive oil
Lemon juice
Salt & Pepper
Pistachios (I love the salt and vinegar ones from Wonderful Pistachios)
Roughly chopped parsley
Roughly chopped mint
Grape tomatoes
Sliced radishes
Baby arugula
Shaved Parmesan
Flaky sea salt

DIRECTIONS
Bring 2 cups of salted water to a boil, add 1 cup buckwheat, reduce to simmer, cover, and cook for 20 mins or until tender.

Separately, whisk together olive oil, lemon juice, salt, and pepper. Stir the vinaigrette into the warm buckwheat and set aside to cool.

Combine all ingredients, top with a drizzle of olive oil and pinch of flaky salt.