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: