Buckwheat with roasted vegetables

Buckwheat with roasted vegetables

Total: 45 Min. | Active: 30 Min.
Nutritional value / people: 445 kcal
, Fat: 29 g
, Carbohydrate: 51 g
, Protein: 13 g

Roasted vegetables are so easy to prepare and can be incorporated into lots of different dishes. Take this buckwheat salad, for instance. Buckwheat is not as widely celebrated as many of the other superfoods, and yet it is just as deserving of the title. Buckwheat is gluten-free, light and packed with essential vitamins and minerals. And combined with a few fresh ingredients, it's super tasty.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g buckwheat
4 dl vegetable bouillon


1 bell pepper, cut into strips
1 aubergine, cut into pieces
1 courgette, cut into pieces
1 tbsp olive oil
½ tsp herb salt
3 tbsp olive oil
2 limes, use only the juice
herb salt, to taste
100 g feta, crumbled
1 bunch basil, finely chopped
25 g leaf spinach
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How it's done


Bring the buckwheat and stock to the boil in a pan. Cover and simmer over a low heat for approx. 15 mins.; do not remove the lid. Leave the buckwheat to cool.


Mix the vegetables and oil in a bowl, spread on a baking tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, season with herb salt. Mix in the buckwheat, oil and lime juice, season again with herb salt as required. Scatter the feta on top. Mix in the basil and spinach prior to serving.

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