Buckwheat and squash salad

By Meleni Aldridge

More substantial than your average salad, this buckwheat and butternut squash combination packs in a load of plant-based proteins so you won't be left feeling hungry.

Ingredients (serves 5)

0.5kg butternut squash (or pumpkin) de-seeded, cut into wedges or slices
250g buckwheat (0.5 kg cooked weight)
75g walnuts, halved
75g pine nuts
250g kohlrabi, cut into thin matchsticks (optional, substitute with any other salad vegetable)
50ml rapeseed oil
100g mixed salad leaves

Method

Pre-heat the oven to 180°.
Roast the butternut squash in the oven for 35-40 minutes.
Cook the buckwheat in boiling water for 20-25 minutes.
Dry toast the walnuts and pine nuts in a pan, over a medium heat for 2-3 minutes, continuously stirring to prevent burning.
In a bowl, mix together the buckwheat, walnuts, pine nuts, kohlrabi and rapeseed oil.

To serve

Serve 200g of buckwheat mix with 100g of char-grilled butternut squash and 20g of mixed leaves.

Photo by BaxterStorey

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