Buckwheat Salad with Roasted Vegetables

An easy healthy vegetarian salad made witih buckwheat and roasted vegetables.

Course Main Course, Salad

Cuisine International, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 471kcal

Author Corina Blum

Ingredients

100 g buckwheat
½ cauliflower cut into florets
½ butternut squash cubed
½ teaspoon ras el hanout
1 tablespoon olive oil
40 g crumbly white cheese I used Cheshire
1 tablespoon dill or another fresh herb

For the dressing

½ lemon, juiced
1 teaspoon sumac
1 tablespoon extra virgin olive oil

Metric - US Customary

Instructions

Put the buckwheat in a saucepan and bring to the boil then simmer for no longer than 10 minutes.
Drain and rinse under cold water.
Toss the cauliflower and butternut squash with the ras el hanout and olive oil. Place on a baking tray and roast in the oven for 30 minutes at 180°C until cooked and slightly charred.
Mix up the ingredients for the dressing and stir into the buckwheat.
Assemble the salad by putting some buckwheat on each plate. Then some roasted vegetables. Crumble the cheese and scatter a few herbs on top.

Notes

To make this salad vegan, why not roast some chickpeas and serve instead of the cheese?

Nutritional information is approximate and a guideline only.

Nutrition

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