This buckwheat salad with roast veg is an amazing and colourful salad that goes great as a side, and is also filling enough to make a main meal.

Serves: 6-8
Prep: 15 mins    Cook: 40 mins

Ingredients

• 1 large beetroot, scrubbed, trimmed and cubed
• 800g pumpkin, cut into 3cm pieces (no need to peel)
• ¾ – 1 whole cauliflower, cut into florets
• 1 ½ cups raw Buckwheat
• 2 oranges, peeled, (white pith removed)
• ⅓ cup parsley leaves, chopped
• ½ cup walnuts, toasted, chopped
• 120g Persian feta, crumbled

For dressing

• 1 tablespoon honey
• 1 teaspoon wholegrain mustard
• Juice from oranges

Directions

1. Preheat oven 180°C
2. Prepare two oven trays by putting baking paper on top
3. Place cubed beetroot and cut pumpkin on one tray and cauliflower florets on another tray. Drizzle with olive oil
4. Bake cauliflower for 20 mins or until golden and tender. Bake beetroot and pumpkin for 40 mins or until tender. Set aside to cool
5. Toast raw buckwheat on a non-stick frying pan over medium high heat, stirring for 3-4 minutes until fragrant
6. To cook, put toasted buckwheat into 1 litre of water in a saucepan. Bring to the boil, reduce the heat to low and simmer for 10-12 minutes (until just tender- be careful not to overcook). Rinse under cold running water and drain well
7. Holding each orange over a bowl to catch juice, cut either side of membrane to release segments. Squeeze remaining juice into the bowl
8. Shake the honey, mustard, orange juice and remaining oil in a screw-top jar to combine
9. Toss with pumpkin, cauliflower, beetroot, buckwheat, orange segments, parsley, toasted walnuts and feta in a large bowl
10. Drizzle with dressing

Notes

This is a great recipe to serve cold the next day.

Pomegranate, roasted asparagus or roasted zucchini would be a great addition.

You can substitute the buckwheat for 300g quinoa.