Roasted vegetable and toasted buckwheat salad
6
Points®
Total time: 2 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Buckwheat
½ cup(s), (90g)
Cauliflower
1 cup(s), half a small cauliflower, cut into florets
Baby carrot
10 individual, (1 bunch), ends trimmed, halved lengthways
Brussels sprouts
400 g, halved
Fresh thyme
1 tbs, lemon, plus extra to serve
Asparagus
1 bunch(es), halved
Frozen green peas
½ cup(s), (120g) thawed
Olive oil
1 tbs
Lemon juice
2 tbs
Honey
2 tsp
Baby spinach
40 g
Red radish
3 large, thinly sliced
Pomegranate
1 medium, seeds removed
Hazelnuts
10 piece(s), toasted, coarsely chopped
Fresh chives
2 tbs, snipped
Oil spray
4 x 3 second spray(s)
Instructions
1
Soak buckwheat in water for 1 hour.
2
Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower, carrot and sprouts on prepared tray. Lightly spray with oil, sprinkle with thyme and bake for 20-25 minutes or until tender and golden. Meanwhile, blanch asparagus and peas in boiling water. Drain and refresh under cold running water.
3
Drain and rinse buckwheat. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook buckwheat, stirring, for 4-5 minutes or until toasted and crunchy. Transfer to a plate.
4
Combine oil, lemon juice and honey in a small bowl. Combine buckwheat, cauliflower, carrot, sprouts, asparagus, peas, spinach, radish, pomegranate, hazelnuts and chives on a platter. Drizzle with dressing and sprinkle with extra thyme.
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