Buckwheat & Roast Vegetable Salad

Ingredients

This is a wonderful hearty salad that is perfect in summer to early autumn when there is an abundance of zucchini, capsicums which all taste great with a little smoky char from the BBQ. Buckwheat is a lovely earthy grain, which is gluten free. Alternatively you could use couscous, millet or quinoa.

3-4 cups of evenly sliced vegetables (eggplants, capsicums, zucchini, red onion)
2 tablespoons of olive oil
2 cloves of garlic, crushed
Juice of ½ a lemon
½ cup of loose basil leaves, roughly chopped
1 cup of buckwheat
1 cup fresh herbs (flat leaf parsley, chives, coriander…)

Tahini Dressing
2 tablespoons of tahini
¼ cup natural yoghurt
Juice of ½ a lemon
Pinch of cumin
Salt
1 tablespoon olive oil
1 clove of garlic, crushed

Directions

Preheat barbeque to a medium high heat and char grill the vegetables. In a large bowl put olive oil, lemon juice, garlic and basil. Place the warm char grilled vegetables in the bowl and toss through. Leave to cool. In a pot bring 2 cups of water to the boil. Add the buckwheat and continue to simmer until all the water has evaporated. Turn off the heat and cover with a lid allowing steam to continue the cooking process. When the buckwheat has cooled add to the vegetables along with the chopped herbs). Place all the ingredients for the dressing in a bowl and mix together. Serve the salad on a large platter with the dressing drizzled on top.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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