Buckwheat with roasted vegetables

Name: Buckwheat with roasted vegetables
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250 g buckwheat; 100 g feta; 1 aubergines; 1 bunch basil; 25 g leaf spinach; 2 limes; 1 bell pepper; 1 courgettes; 3 tbsp olive oil; 4 dl vegetable bouillon; 1 tsp herb salt

main dish salad summer

Total: 45 min. | Active: 30 min.

vegetarian

1154 Likes

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.

Nadja - LouMalou

Ingredients

for 4 person

Buckwheat
250 g	buckwheat
4 dl	vegetable bouillon

Salad
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

How it's done

Buckwheat

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.

Salad

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.

Show complete recipe