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Roast pumpkin ‘steaks’ with buckwheat recipe
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Festive vegetarian main: kale and dried cherry dish ready in 20 minutes.
Ingredients:
  • 1.8kg Kent pumpkin, deseeded, cut into 6 thick wedges
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 1/2 tsp harissa paste
  • 27.00 gm pure maple syrup
  • 200g (1 cup) raw buckwheat
  • 60ml (1/4 cup) fresh lemon juice
  • 12.00 gm tahini
  • 100g trimmed kale, chopped
  • 40g (1/4 cup) dried cherries
  • 40g (¼ cup) toasted sunflower and pumpkin seeds
Instructions:
  • - Preheat your oven to 200°C/180°C fan forced. - Line a large baking tray with baking paper and place the pumpkin wedges standing upright on the tray. - In a small bowl, mix together 1 tablespoon of oil, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of harissa, and 2 teaspoons of maple syrup. - Brush the spice mixture over the pumpkin wedges. - Bake for 50-55 minutes until the pumpkin is golden and tender.
  • Cook the buckwheat in a saucepan of boiling water according to the package instructions until tender. Drain well.
  • Mix lemon juice and tahini along with the rest of the olive oil, cumin, coriander, harissa, and maple syrup in a small bowl. Pour half of the dressing into a large bowl. Toss in the kale and gently massage the dressing into the leaves. Add the cooked buckwheat, cherries, and seeds. Season to taste.
  • Top pumpkin wedges with buckwheat salad and drizzle with the remaining dressing before serving.

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