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Roast vegetable and buckwheat salad
Roast vegetable and buckwheat salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
"Roasted veggies with citrusy orange juice elevate this flavorful vegetarian salad."
Ingredients:
  • 2 bunches baby rainbow carrots, trimmed, scrubbed
  • 2 red capsicums, coarsely chopped
  • 1 red onion, cut into wedges
  • 36.40 gm Extra Virgin Olive Oil Light Flavour
  • 60ml (1/4 cup) fresh orange juice
  • 1 tsp cumin seeds
  • 2 tsp finely grated fresh ginger
  • 42.90 gm honey
  • 200g raw buckwheat, rinsed, dried
  • 30.00 ml red wine vinegar
  • 250.00 ml fresh coriander, firmly packed
  • 250.00 ml fresh parsley leaves, firmly packed
  • 100g reduced fat feta, crumbled
  • 40g baby rocket leaves
  • 45g (1/4 cup) roasted almonds, coarsely chopped
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. 2. Spread the vegetables over the prepared trays, drizzle with half of the oil, and season. 3. Roast in the oven for 15 minutes. 4. In a bowl, whisk together the juice, cumin, ginger, garlic, and 1 tablespoon of honey. 5. Drizzle the mixture over the vegetables. 6. Roast for an additional 20 minutes, turning halfway through, until the vegetables are tender.
  • Heat a non-stick frying pan over medium heat, add buckwheat, and toast for 2 minutes, stirring occasionally. Allow to cool for 5 minutes. Boil water in a saucepan over high heat, then add the buckwheat. Simmer on medium-low for 5 minutes until al dente. Drain and rinse under cold water, then dry on a paper towel-lined tray.
  • In a bowl, whisk together vinegar, remaining oil, and honey. Season with salt and pepper. Add buckwheat, herbs, feta, rocket, and roasted vegetables. Toss everything together until well combined. Divide the mixture among plates and top with almonds.

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