Spring Buckwheat Salad

This spring buckwheat salad is rich in plant-based protein and nutrients, and great as a quick lunch, light dinner or as a side. You can also easily make it ahead, making it the ultimate meal prep recipe.

Course Lunch

Cuisine Western

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Ingredients

for the salad

4-5 rainbow carrots, scrubbed and cut into wedges
2 red peppers, coarsely chopped
1 red onion, cut into wedges
1 tablespoon olive oil
¼ cup fresh orange juice
1 teaspoon ground cumin seeds
1 teaspoon ground ginger
1 tablespoon maple syrup
1 ⅔ cup raw buckwheat, rinsed, dried
1 cup fresh coriander, firmly packed
1 cup fresh parsley leaves, firmly packed
1 cup baby rocket leaves
¼ cup roasted almonds, coarsely chopped

for the dressing

3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons maple or agave syrup

Instructions

Preheat the oven to 200°C (400°F). Line 2 baking trays with baking paper. Spread the veggies over prepared trays. Drizzle with 1 tablespoon of oil. Roast for 15 minutes. Whisk orange juice, cumin, ginger and maple syrup 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.
For the dressing, whisk vinegar, oil and maple syrup in a bowl. Add cooked buckwheat, herbs, rocket and roast veggies. Toss to combine. Divide among plates and top with roasted almonds.

Nutrition