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


  1. Pre-heat the oven to 180°.
  2. Roast the butternut squash in the oven for 35-40 minutes.
  3. Cook the buckwheat in boiling water for 20-25 minutes.
  4. Dry toast the walnuts and pine nuts in a pan, over a medium heat for 2-3 minutes, continuously stirring to prevent burning.
  5. 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