Recipe-80-Roast Vegetable & Buckwheat Salad
Welcome to our latest dish of the week: Roast Vegetable & Buckwheat Salad! Bursting with seasonal flavors, colorful vegetables, and crunchy buckwheat, this unique salad is sure to delight. Made from only natural ingredients and providing delicious flavor without too much fuss - you won’t be able to get enough of it. It's quick and easy to prepare either for a busy weekday lunch or for special occasions with family and friends. Packed full of aromatic flavors that will tantalize your taste buds, freshness that fills your senses before you even bite in - expect pure joy on every plate!
2/3 cup buckwheat
- 1 eggplant, sliced
- 1 zucchini, sliced
- 2-3 carrots, cut diagonally
- 1 red onion, slices
¼ cup extra virgin olive oil
2 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
1 teaspoon salt
Rinse the buckwheat under cold water. Bring a pot of salted water to a boil and cook the buckwheat for 15 minutes until tender. Rinse and fluff with a fork.
In the meantime, brush the eggplant, zucchini and carrot slices with a bit of extra virgin olive oil, and place on a lined baking pan. Season with salt. Roast under the hot grill for 15-2 minutes until golden brown.
Make the dressing by whisking the extra virgin olive oil with the balsamic vinegar, honey and mustard.
- Mix the roasted vegetables with the cooked buckwheat and divide into plates. Drizzle with the dressing and serve at room temperature.
Products used in this Recipe: