Buckwheat and lentil pilaf with dukkah roasted vegetables

6
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Great for a weeknight dinner, this hearty pilaf has a base of lentils and buckwheat giving the dish added fibre and protein. Complementing their soft texture is the crunch that comes from the spiced roasted veggies.

Ingredients

Brussels sprout

200 g, trimmed, halved

parsnip

4 small, (240g) peeled, quartered lengthways

cauliflower

300 g, cut into florets

oil spray

1 x 3 second spray(s)

dukkah

1 tbs

dry lentils

¾ cup(s), (150g), green

olive oil

1 tbs

brown onion

1 medium, thinly sliced

buckwheat

¾ cup(s), (135g)

ground turmeric

1 tsp

ground cinnamon

tsp, (pinch)

vegetable stock

1½ cup(s), (375ml)

99% fat-free plain yoghurt

½ cup(s), (120g)

fresh mint

2 tbs, finely chopped, plus extra to serve

lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Preheat oven to 200°C and line a large baking tray with baking paper. Arrange brussels sprouts, parsnip and cauliflower on prepared tray and lightly spray with oil. Bake for 20 minutes. Sprinkle with dukkah and bake for another 10 minutes or until tender.
  2. Meanwhile, cook lentils in a saucepan of boiling water for 15 minutes or until partially cooked. Drain.
  3. Heat oil in a large saucepan over medium-low heat. Cook onion, stirring occasionally, for 10 minutes or until softened and golden. Add buckwheat and cook, stirring, for 2 minutes. Add turmeric, cinnamon, lentils and stock. Cover. Increase heat and bring to the boil. Reduce heat to low and simmer for 10 minutes or until lentils are tender. Set aside for 5 minutes to cool slightly.
  4. Combine yoghurt and mint in a bowl. Season. Top pilaf with roasted vegetables, minted yoghurt, extra mint and lemon wedges.

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