for 4 person

Roasted vegetables

400 g	beetroots, cut into 1 cm cubes
300 g	squash (e.g. Hokkaido with the skin on), cut into approx. 1 cm slices
2 tbsp	olive oil
½ tsp	salt
a little	pepper

To roast

½	organic orange, cut into slices
50 g	cashew nuts

Buckwheat

4 dl	vegetable bouillon
200 g	buckwheat

Cashew dressing

50 g	cashew nuts, finely chopped
3 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, finely chopped
1 ½	organic oranges, grated zest and juice (yields approx. 200 ml)
1 tsp	mustard
¾ tsp	salt

How it's done

Roasted vegetables

Place the beetroot and squash on a baking tray lined with baking paper. Drizzle with oil, season.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, add the oranges and cashews, roast for a further 10 mins.

Buckwheat

Bring the stock to the boil in a pan, add the buckwheat, cook for approx. 3 mins. Remove the pan from the heat, cover and leave to absorb for approx. 15 mins.

Cashew dressing

Dry-roast the cashew nuts in a pan. Add 1 tbsp of oil along with the shallot and garlic, sauté. Add the orange zest and juice, bring to the boil, place in a measuring cup, puree. Add the mustard and salt, gradually pour in the remainder of the oil, continue to puree until the dressing is thick and creamy.

To serve

Mix the buckwheat with half of the dressing, serve on a platter. Top with the roasted vegetables, drizzle with the remainder of the dressing, serve warm.

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