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Roasted pumpkin and broccoli buckwheat salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a flavorful roasted pumpkin and broccoli buckwheat salad, perfect for those on a low FODMAP diet.
Ingredients:
  • 300g Kent pumpkin, unpeeled, cut into 2cm pieces
  • 1 small head broccoli, cut into small florets (see notes)
  • 4 radishes, trimmed, halved
  • 2 tsp orange zest
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp dried chilli flakes
  • 45.50 gm garlic-infused extra virgin olive oil, plus extra to drizzle (optional)
  • 250.00 ml raw buckwheat, rinsed, drained well
  • 255.00 gm gluten-free vegetable stock
  • 131.25 gm orange juice
  • 125.00 ml fresh flat-leaf parsley leaves, torn
  • 50g goat’s cheese, crumbled
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with parchment paper.
  • In a large bowl, combine pumpkin, broccoli, and radish. Mix in orange zest, cumin, coriander, chilli flakes, and 2 tablespoons of oil. Spread mixture onto a baking tray. Season with salt and pepper. Roast for 20 minutes until golden and tender.
  • Heat the rest of the oil in a large saucepan over medium-high heat. Add buckwheat and cook, stirring, for 1 minute. Pour in stock and juice, then stir to combine. Cover, bring to a boil, then reduce heat to medium. Simmer for 15 to 20 minutes until buckwheat is tender and liquid is absorbed. Remove from heat, let it stand for 5 minutes, then season with salt and pepper. Fluff the mixture with a fork before serving.
  • Arrange the buckwheat, vegetables, and parsley on a serving plate, then generously sprinkle goat's cheese on top. Drizzle with extra oil, if desired, before serving.

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