Spring Buckwheat Salad

This vibrant spring buckwheat salad is packed with seasonal veggies, plant-based protein, and fibre—easy to prep, delicious to eat, and ideal for a light, wholesome meal.

Course Lunch

Cuisine Western

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Ingredients

for the salad

4-5 carrots, scrubbed and cut into wedges
2 red peppers, coarsely chopped
1 red onion, cut into wedges
1 tablespoon olive oil
¼ cup fresh orange juice
1 teaspoon ground cumin seeds
1 teaspoon ground ginger
1 tablespoon maple syrup
1 ⅔ cup raw buckwheat, rinsed and dried
½ cup fresh coriander, coarsely chopped
½ cup fresh parsley leaves, coarsely chopped
1 cup baby rocket leaves
¼ cup roasted almonds, coarsely chopped

for the dressing

3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons maple syrup

Instructions

Preheat the oven to 200°C (400°F). Line 2 baking trays with baking paper. Spread the carrots, red pepper and onion over prepared trays. Drizzle with 1 tablespoon of oil. Roast for 15 minutes.
Meanwhile, whisk orange juice, ground cumin, ginger and maple syrup in a bowl. Remove the tray from the oven, drizzle the marinade over the veggies and roast for a further 20 minutes or until tender.
While the vegetables are roasting, cook buckwheat according to package instructions. Drain and refresh under cold running water. Spread over a tray lined with paper towel to dry.
Assemble the salad. Toss roasted vegetables with cooked buckwheat, fresh parsley, coriander and rocket, and the dressing. Divide among plates and top with roasted almonds.

Nutrition