Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
Tahini Dressing
- 1/4 cup hulled tahini
- 2tablespoons lemon juice
- 1/4 cup olive oil
- 1 red capsicum, deseeded (cut into 8 wedges)
- 400grams Kent pumpkin, skin on, deseeded (cut into 4cm pieces)
- 400grams sweet potatoes (cut into 4cm pieces)
- 300grams beetroot (cut into 2cm wedges)
- 1/3 cup extra virgin olive oil
- 2 lemon wedges (to serve)
- 1/2 cup organic raw buckwheat
- 60grams baby spinach & rocket leaves
- 1tablespoons rosemary
- 3 garlic cloves (thinly sliced)
Nutrition per serving
2650kJ
Protein
12.3grams
Sugars
19.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Are those roasted veggies or Infinity Stones? Packed full of roasted veggies and topped with a bite of buckweat, this Thanos-inspired salad will be a hit on any table at mealtime.
Method
Step 1 of 5
Preheat oven to 200°C. Grease and line 2 baking trays with baking paper.
Step 2 of 5
Combine potato, pumpkin, beetroot, capsicum, rosemary, garlic and 1/4 cup oil in a bowl. Season well. Transfer to trays and bake for 30 minutes or until golden and tender.
Step 3 of 5
Meanwhile, heat remaining oil in a saucepan over high heat. Add buckwheat and cook for 4 minutes, stirring, or until toasted. Add 1 cup cold water and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until tender. Remove pan from heat and allow to stand.
Step 4 of 5
To make the tahini dressing, whisk all the ingredients and 2 tbs cold water in a small jug. Season to taste.
Step 5 of 5
Scatter most of the salad leaves over a platter. Layer with veg and buckwheat. Top with remaining leaves, drizzle over dressing, then serve with lemon wedges.
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