15 July, 2009

Buckwheat Salad with Roasted Vegetables

In summer we often have a bowl of roasted vegetables in the fridge. They are cold as good as fresh out of the oven, perfect on a sandwich or in a salad. We kind of got stuck with , bell peppers, onions, pumpkin, all of them very sweet in taste and cauliflower and courgettes.
I am currently trying out all sorts of grains that I have never eaten, not to speak cooked with before. Buckwheat is one of them. They make a perfect base for a salad and can also be made in advance as it keeps in the fridge for a couple of days.
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BUCKWHEAT SALAD WITH ROASTED VEGETABLES

Roasted Vegetables
1 onion
1 big bell pepper (yellow or green)
1 medium-sized courgette
250g pumpkin
250g cauliflower
1-2 tablespoons of olive oil
salt to season
fresh herbs (e.g coriander, oregano, whatever you like...)

Buckwheat
1 cup buckwheat
2 cups of water

Salad Dressing
1 tablespoon of olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of lemon juice
1 clove crushed garlic

1 handful of toasted pistacchio kernels
coriander leaves to garnish
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Peel and cut all vegetables in bite-sized chunks. Place them on a baking tray. Chop the fresh herbs and add. Salt generously. Then drizzle 1-2 tablespoons of olive oil over the vegetables and stir thoroughly so that everything is covered thinly in the oil. That prevents it from sticking to the pan. Place in the oven and bake at 250 degrees Celsius for about 20-30 minutes or vegetables are cooked.

Bring the buckwheat groats to boil in salted water, then simmer for about 10-15 minutes. Most of the water should be absorbed by the buckwheat. Check regularly for doneness, as the buckwheat should always have a bite. Overcooked buckwheat looses its shape and texture.

Mix all ingredients for the dressing just before adding to the salad.

Add roasted vegetables (either hot or cold) to the buckwheat (also either hot or cold) add the dressing and sprinkle the pistachio kernels and coriander leaves on top.

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