Buckwheat & Roast Vegetable Salad

by Nourish Magazine
Buckwheat & Roast Vegetable Salad

Ingredients

This is a wonderful hearty salad that is perfect in summer to early autumn when there is an abundance of zucchini, capsicums which all taste great with a little smoky char from the BBQ. Buckwheat is a lovely earthy grain, which is gluten free. Alternatively you could use couscous, millet or quinoa.

3-4 cups of evenly sliced vegetables (eggplants, capsicums, zucchini, red onion)
2 tablespoons of olive oil
2 cloves of garlic, crushed
Juice of ½ a lemon
½ cup of loose basil leaves, roughly chopped
1 cup of buckwheat
1 cup fresh herbs (flat leaf parsley, chives, coriander…)

Tahini Dressing
2 tablespoons of tahini
¼ cup natural yoghurt
Juice of ½ a lemon
Pinch of cumin
Salt
1 tablespoon olive oil
1 clove of garlic, crushed

Directions

Preheat barbeque to a medium high heat and char grill the vegetables. In a large bowl put olive oil, lemon juice, garlic and basil. Place the warm char grilled vegetables in the bowl and toss through. Leave to cool. In a pot bring 2 cups of water to the boil. Add the buckwheat and continue to simmer until all the water has evaporated. Turn off the heat and cover with a lid allowing steam to continue the cooking process. When the buckwheat has cooled add to the vegetables along with the chopped herbs). Place all the ingredients for the dressing in a bowl and mix together. Serve the salad on a large platter with the dressing drizzled on top.

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