Buckwheat roast vegetable salad
Buckwheat is gluten free and full of flavour, pairing perfectly with the vegetables in this salad. Serve on it's own or at a BBQ. Soak the buckwheat in cold water for an hour before cooking and then rinse well. This will stop it becoming sticky while cooking.
Ingredients
Method
Ingredients
- 1 cup Pams Superfoods Buckwheat
- 3 tbsp Pams Pure Olive Oil
- 1-2 beetroot, chopped into 3cm chunks
- 4 medium potatoes, halved or quartered
- 1 red onion, quartered
- 1 small parsnip, cut into sticks
- 1 large carrot, cut into batons
- Large handful chopped pumpkin
- Large handful chopped kumara
- Large handful Pams Mediterranean Rocket Leaves
- ¼ cup Pams White Wine Vinaigrette
Method
- Place the buckwheat in a bowl and cover with cold water. Set aside for 1 hour and then rinse thoroughly.
- Preheat the oven to 180°C.
- Bring a saucepan of water to the boil and cook the buckwheat for 10 minutes. Drain well and then transfer to a shallow dish to cool.
- Pour the oil into a roasting dish and cook the beetroot for 15 minutes before adding the remaining vegetables. Cook for 45 minutes or until well coloured and tender.
- Add the buckwheat to the pan for the last 5 minutes of cooking.
- Arrange the rocket in a shallow serving platter and top with vegetables and buckwheat.
- Drizzle with dressing and season with salt and pepper.
Tips:
- For a zesty twist stir lemon juice into the soup to taste and garnish with lemon zest, fresh mint leaves and freshly cracked black pepper.
FAQs:
- Why is buckwheat healthier?
- Buckwheat is rich in zinc, copper and manganese, making it a complete protein because it contains all of the essential amino acids that your body cannot produce. This is why buckwheat is highly favoured by vegans.
- How long is cooked buckwheat good for?
- About 5 days. As an overall rule, use buckwheat as you would rice. Cooked buckwheat groats will stay good in the fridge for about 5 days, but like rice, it does not freeze well.