Buckwheat & Roast Veggie Salad

Buckwheat & Roast Veggie Salad


GF, Vegetarian, DF (remove feta)

Serves 4

Prep time 15 minuets 

Total Time 1 hour


1 cup Raw Buckwheat groats

Water or chicken/veggie stock  3 cups

1 large Beetroot

2 medium Kumara

1/4 pumpkin


3 cups of Rocket, kale or baby spinach

1/2 red onion sliced

2 spring onions sliced

handful of fresh mint & parsley

handful of raw nuts to finish- I always use almonds & walnuts

Salt & pepper

1 tsp Coconut oil

Juice & Zest of 1 lemon

2 Tbsp olive oil


  1. Cut root veggies into cubes, drizzle with coconut oil & season with Salt & pepper. Roast at 180 degrees for 45 minutes. (times and temperature may vary depending on your oven) and let cool
  2. Bring 3 cups of water or stock to the boil and add 1 cup of buckwheat. leave to boil for 10- 15 minutes. Then drain and let cool
  3. To dress, mix lemon juice, zest and Olive oil and fresh herbs together and season with salt & pepper
  4. In a bowl toss rocket/spinach, onions, buckwheat, roast veggies and above dressing together.
  5. Top with crumbled feta and nuts


Hints & tips – to speed up your roast veggies, semi boil with hot water and salt for 5 minutes before roasting.

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