Roast Vegetable & Buckwheat Salad
PREP TIME : 10 min COOK TIME : 35 min SERVES : 4
ENERGY : 1948kj FAT TOTAL : 21g SATURATED FAT : 5g FIBRE : 11g PROTEIN : 18g CARBS (total) : 52g
All nutrition values are per serve
2 bunches baby rainbow carrots, trimmed, scrubbed
2 red capsicums, coarsely chopped
1 red onion, cut into wedges
2 tablespoons Extra Virgin Olive Oil
60ml (1/4 cup) fresh orange juice
1 teaspoon cumin seeds
2 teaspoons finely grated fresh ginger
1 garlic clove, crushed
1 1/2 tablespoons honey
200g raw buckwheat, rinsed, dried
1 1/2 tablespoons 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 (1/4 cup) roasted almonds, coarsely chopped
Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Spread veggies 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 veggies. 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 veggies. Toss to combine. Divide among plates. Top with almonds.