Roasted vegetable and toasted buckwheat salad
½ cup(s), (90g)
1 cup(s), half a small cauliflower, cut into florets
10 individual, (1 bunch), ends trimmed, halved lengthways
400 g, halved
1 tbs, lemon, plus extra to serve
1 bunch(es), halved
frozen green peas
½ cup(s), (120g) thawed
baby spinach leaves
3 small, thinly sliced
1 medium, seeds removed
10 piece(s), toasted, coarsely chopped
2 tbs, snipped
4 x 3 second spray(s)
- Soak buckwheat in water for 1 hour.
- 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.
- 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.
- 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.