Here in England, despite it being the end of April, I still find myself wearing at 4 layers of clothes and the heating being on is still pretty essential unless I fancy increasing that. So as you can imagine, I find myself craving the delicious spring treats that I see popping up on other people’s blogs, yet still need something hot to warm my cockles.
In the spirit of this, this salad was born, filling my kitchen with the tempting aroma of the Mediterranean. It’s awesome because it’s so transitional; I enjoyed this piping hot for my lunch today, but it’s also great eaten warm or chilled, so can be your go-to salad from now right through to summer, when it will be great brought along as a hearty vegan dish to a barbecue.
This recipe here serves 2 as a main, or 4 as a side/starter, but I would encourage you to make lots extra as the leftovers for this are so good. Make a big batch at the start of the week and it will keep fresh in the fridge for up to 5 days, so that’s your work lunch, or instant dinner, set for the week.
Warm Mediterranean Buckwheat Salad
Serves 2 as a main, or 4 as a side/starter
1 red bell pepper
1 yellow bell pepper
1 large courgette (zucchini)
4 large tomatoes
2 tsp mixed herbs
½ cup buckwheat groats, soaked overnight (if using dry buckwheat, use 1 cup water to cook)
½ cup boiling water
Salt and pepper
1 large handful basil leaves
Preheat the oven to 200C (400F) and chop the vegetables into chunks.
Put the vegetables onto a large baking tray and sprinkle with the mixed herbs and a little salt and pepper before popping in the oven to roast until they shrivel and begin to turn colour, around 20 minutes, moving around halfway through.
Once they’re in the oven, drain and rinse in the buckwheat in a fine mesh sieve before putting in a pot along with the water and a little salt and pepper and bringing to the boil. As soon as it begins to boil, cover with a lid and reduce to a simmer and allow to cook for around 12-15 minutes, or until all of the water has been absorbed.
Once cooked, turn off the heat and leave to stand with the lid still on. Once the vegetables are cooked, tear up the basil and stir into the buckwheat.
To assemble: Pop the buckwheat into a large bowl and then add the vegetables on top. Toss to combine, garnish with a little extra basil and serve.
If you are making a big batch of this for the week, it may be best to keep the vegetables and the buckwheat in separate containers, as this will allow it to last better in the fridge, and make sure everything is completely cool before putting into the fridge to ensure maximum freshness.
Peace and love //Rosie