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Sticky roasted vegetable and buckwheat salad
Sticky roasted vegetable and buckwheat salad
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
"Fall bounty roasted with buckwheat and glaze - a sensational side dish!"
Ingredients:
  • 500g Kent pumpkin, unpeeled
  • 1 bunch spring onions, trimmed, bulbs quartered
  • 1 bunch baby (Dutch) carrots, trimmed, scrubbed
  • 1 bunch baby beetroot, trimmed, peeled, halved
  • 89.38 gm honey
  • 20.00 ml ras el hanout (see note)
  • 375.00 ml raw buckwheat, rinsed, drained
  • 510.00 gm gluten-free chicken stock
  • 125.00 ml fresh flat-leaf parsley leaves
  • 82.50 ml fresh dill sprigs
  • 65.63 gm lemon juice
  • 62.50 ml flaked almonds, toasted, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line 2 large baking trays with baking paper.
  • Cut the pumpkin into 1.5cm-thick wedges and then cut each wedge in half crossways. Arrange the pumpkin, onion, and carrot on one tray in a single layer, and place the beetroot on the other tray in a single layer.
  • In a small bowl, mix together honey, ras el hanout, and garlic. Drizzle vegetables with half of the oil and spoon the honey mixture over them. Season with salt and pepper. Roast for 40 to 50 minutes, turning halfway through, until browned and tender.
  • Heat the rest of the oil in a large saucepan over medium-high heat. Gently add the buckwheat (expect some spattering due to its moisture content). Stir and cook for 1 minute. Pour in the stock and mix well. Cover and bring to a boil, then lower the heat to medium. Simmer for 15 to 20 minutes until the buckwheat is tender and the stock is absorbed. Remove from heat, let it sit for 5 minutes, then fluff with a fork.
  • Place buckwheat, roasted vegetables, fresh parsley, and dill on a platter. Drizzle with lemon juice, sprinkle with salt, pepper, and almonds. Present and enjoy!

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