Buckwheat Salad with Roasted Vegetables & Tomatoes

Serves: 3-4
Time: 25 mins
Difficulty: Easy


250g buckwheat

1tsp salt

1tsp oil

100g roasted vegetables (aubergine/red onion/courgette/pumpkin) chopped

1tbsp thyme leaves, chopped

5 cherry tomatoes, halved

1tbsp extra virgin olive oil

salt and pepper to taste

squeeze of lemon

parsley to finish off


In a large sauce pan, bring about 1l of water to boil, add the buckwheat, salt and oil. Stir and simmer on low heat for 10 minutes or until the grain is cooked al dente (tender but with a bite).

Drain the cooked buckwheat and leave to cool.

In a bowl, mix the roasted vegetables, thyme and cherry tomatoes and add cooled buckwheat.

Season well with salt, pepper, lemon juice and olive oil if necessary.