recipes
Buckwheat and roasted pumpkin salad with paprika dressing and gbejniet
Serves: 2
Ingredients
For the salad
- 200g buckwheat
- ½ low-salt vegetable cube (Knorr)
- 300g peeled pumpkin, cut into wedges
- 4 whole cloves garlic, peeled
- 2 red onions, peeled and cut into quarters
- 2 heaped tsp ground cumin
- 1 tsp fresh thyme leaves
- Fresh seasoning
- 1 tbsp olive oil (Borges)
- 1 tbsp fresh chopped coriander
- 1 handful rucola leaves
- 2 tbsp toasted walnuts
- 2 plain gbejniet, cut into 8 pieces (Benna)
For the lemon and paprika dressing
- 1 lemon, zested and juiced
- 1 clove garlic, chopped
- 2 tsp sweet paprika
- ½ tsp caster sugar
- 3 tbsp extra virgin olive oil (Borges)
- 1 tbsp balsamic vinegar
- Fresh seasoning
Method
Start this recipe by cooking the buckwheat. Place into a saucepan and dry cook for a minute, then pour over 400ml boiling water and the ½ low-salt cube and cook for 5 minutes until soft. At the same time you can cook the pumpkin. Place the pumpkin, garlic and red onion wedges on a baking tray along with the cumin, oil, thyme and season well with pepper and salt. Mix together well with your hands then roast in the oven for about 30 minutes. Meanwhile prepare the dressing by simply mixing all the ingredients together. To serve the salad, mix 1 tbsp of fresh chopped coriander with the buckwheat and spoon onto 2 plates. In a large bowl, mix together the roasted vegetables with the rucola leaves, walnuts, gbejniet and ¾ of the dressing. Spoon this mixture on top of the buckwheat and serve by spooning the remaining dressing around the edge of the plate.
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