The roasted buckwheat adds a deliciously nutty flavour and texture to this salad as well as being a great source of fibre and nutrients manganese, magnesium, phosphorous, niacin, zine, folate and vitamin B6. As always, you could substitute with different vegetables.
Ingredients (Serves 2 as a main or 4 as a side dish)
1 cauliflower cut into 2cm pieces
1 large courgette cut into similar sized pieces
250g cooked buckwheat (100g uncooked)
100ml extra virgin olive oil
2 tsp ras el hanout
Sea salt and pepper
3 cups flat leaf parsley roughly chopped (or substitute with any small salad leaves)
75g chopped pistachios
2 tbsp lemon juice
crumbled feta to serve (optional)
Preheat oven to 200C/180 Fan/Gas 6
Rinse the buckwheat well and place it in a saucepan of salted water over a medium heat.
Once it comes to the boil, reduce the heat to a simmer and continue to cook for approximately 8 minutes until tender. Drain and rinse again.
Put the chopped cauliflower and courgette in a large roasting tin with the cooked buckwheat, olive oil, salt, pepper and spices and toss well so it’s all coated in oil and spices. If necessary use two trays to ensure the vegetables sit in a shallow layer, so can lightly crisp.
Roast for 25-30 minutes until golden then allow to cool slightly before placing in a large bowl and gently stirring through the chopped parsley. Top with pistachios and crumbled feta.