Preheat oven to 180°C (350°F/Gas 4). Spread the pistachios on a baking tray and bake for 3-5 minutes, until lightly toasted. Cool slightly, then roughly chop.
Pour 1 1/2 cups (375ml) water into a saucepan, cover and bring to a boil over high heat. Reduce the heat to low, quickly add the buckwheat and replace the lid. Gently simmer for 10 minutes, then turn off the heat, briefly uncover the pan and stir in the cranberries. Cover and allow to stand for 5 minutes.
Transfer the buckwheat mixture to a large bowl and allow to cool slightly, stirring occasionally to release the heat.
Add the oil, lemon juice, parsley and pistachios to the bowl. Combine until well combined, then serve.
High in protein and nutrients, buckwheat isn't actually a variety of wheat at all, and is gluten-free. Roasted buckwheat (sometimes known as 'kasha') has a nuttier flavour than ordinary buckwheat. You'll find buckwheat in health-food stores and the health-food aisle of larger supermarkets.
Per serving: 284 calories, 7 g protein, 5 g fat (1 g saturated fat), 52 g carbohydrate (14 g sugars), 3 g fibre, 8 mg sodium