Buckwheat Salad with roasted vegetables and walnuts

comment 0
Autumn, Summer

This dish is delicious hot or cold. A great one to make in advance or take to work. I’ve used aubergine and tomatoes which roast well together, but you could use any vegetables in their place. Buckwheat is a seed and is gluten free, or you could use lentils or quinoa in its place, both of which are great sources of plant based protein.

If you’ve not tried pomegranate molasses then I urge you to give it a go! it has a lovely sweet tangy flavour and a little goes a long way. Alternatively you can just use a little olive oil and maple syrup in its place for the dressing.

Print Recipe
Buckwheat Salad with roasted vegetables and walnuts
A plant based, gluten free dish that is delicious hot or cold
Prep Time 40 minutes
Servings
people
Ingredients
Prep Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 175C. Chop the aubergine into bitesize chunks and brush them and the tomatoes with a little olive or coconut oil. Peel and finely slice the garlic cloves then put them, along with the aubergine and tomatoes into a roasting tin. Cook for 30 minutes.
  2. Whilst the vegetables are cooking, cook the buckwheat grouts. Cover in twice the volume of cold water, bring to the boil and simmer for 10- 15 minutes. They should be soft but not soggy. Drain any excess water and transfer to a bowl.
  3. Mix together the pomegranate molasses, balsamic vinegar and lemon juice and zest. Roughly chop the mint.
  4. When the vegetables are cooked, mix into the buckwheat along with the walnuts and dressing. Sprinkle with the mint.
  5. Enjoy this dish warm or cold, with a serving of grilled fish, lean meat or tofu for extra protein.
Share this Recipe

Leave a Reply