Roast vegetable and buckwheat salad

Recipes / Salads

Roasting the vegies with orange juice creates delicious caramelisation in this hearty vegetarian salad.

Recipe «Roast vegetable and buckwheat salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches baby rainbow carrots, trimmed, scrubbed, 2 red capsicums, coarsely chopped, 1 red onion, cut into wedges, 2 tbsp Cobram Estate Extra Virgin Olive Oil Light Flavour, 60ml fresh orange juice , 1 tsp cumin seeds, 2 tsp finely grated fresh ginger, 1 garlic clove, crushed , 1 1/2 tbsp honey, 200g raw buckwheat, rinsed, dried, 1 1/2 tbsp red wine vinegar, 1 cup fresh coriander, firmly packed, 1 cup fresh parsley leaves, firmly packed, 100g reduced fat feta, crumbled, 40g baby rocket leaves, 45g roasted almonds, coarsely chopped.

Ingredients:

  • 2 bunches baby rainbow carrots, trimmed, scrubbed 
  • 2 red capsicums, coarsely chopped 
  • 1 red onion, cut into wedges 
  • 2 tbsp Cobram Estate Extra Virgin Olive Oil Light Flavour 
  • 60ml fresh orange juice 
  • 1 tsp cumin seeds 
  • 2 tsp finely grated fresh ginger 
  • 1 garlic clove, crushed 
  • 1 1/2 tbsp honey 
  • 200g raw buckwheat, rinsed, dried 
  • 1 1/2 tbsp red wine vinegar 
  • 1 cup fresh coriander, firmly packed 
  • 1 cup fresh parsley leaves, firmly packed 
  • 100g reduced fat feta, crumbled 
  • 40g baby rocket leaves 
  • 45g roasted almonds, coarsely chopped 

Instructions

  1. 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.
  2. 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.
  3. 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.