Roasting the vegies with orange juice creates delicious caramelisation in this hearty vegetarian salad.
- Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Spread vegies over prepared trays. Drizzle with half the oil. Season. Roast for 15 minutes. Whisk juice, cumin, ginger, garlic and 1 tbs honey in a bowl. Drizzle over vegies. Roast, turning halfway, for a further 20 minutes or until tender.
- Meanwhile, heat a non-stick frying pan over medium heat. Add buckwheat and cook, stirring, for 2 minutes or until toasted. Allow to cool for 5 minutes. Bring a saucepan of water to the boil over high heat. Add buckwheat to pan. Reduce heat to medium-low and simmer for 5 minutes or until al dente. Drain and refresh under cold running water. Spread over a tray lined with paper towel to dry.
- Whisk vinegar and remaining oil and honey in a bowl. Season. Add buckwheat, herbs, feta, rocket and roast vegies. Toss to combine. Divide among plates. Top with almonds.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set