Jicama Slaw with Toasted Buckwheat and Crumbled Feta Cheese

Serves 4


¼ cup Toasted buckwheat groats

6 cups Jicama, peeled and cut into thin strips by a hand or better still on a mandoline

¼ cup red onions, thinly sliced

1 tablespoon freshly chopped mint

1 tablespoon freshly chopped cilantro

3 tablespoons extra virgin olive oil

1 lime, juice and zest of

Sea salt

Freshly ground pepper

½ cup feta cheese, crumbled

How to make:

Place the jicama, red onions, mint, cilantro, oil, lime juice and zest in a large salad bowl; season with sea salt, black pepper and toss gently to combine. Scatter over the crumbled feta cheese and cold toasted buckwheat, serve.