Roasted Veg and Buckwheat Salad

Ingredients:

• 400 gms sweet potatoes
• 400 gms pumpkin
• 300 gms beets (optional)
• 1 red capsicum
• 1 TBsp rosemary fine chopped
• 3 cloves garlic crushed
• 1/3 cup olive oil
• 1 cup buckwheat
• 2 cups stock
• 4-6 cups spinach and rockets
• Lemon wedges to serve

• 1/4 cup olive oil
• 1/4 cup tahini (Mayver brand)
• 2 TBsp lemon juice

Instructions:

1. Preheat oven to 200C.
2. Chop veggies into 3-5 cm pieces.
3. Combine veggies, Rosemary, garlic and 1/4 cup olive oil and mix well with your hands.
4. Place in oven for 30-40 minutes (or until cooked and browning slightly.)
5. Meanwhile heat remaining oil in pan and add buckwheat.
6. Cook for 4 minutes and stir continuously.
7. Add stock and bring to the boil.
8. Reduce to a simmer, put a lid on pan and cook for 15 minutes or until most of the stock is absorbed.
9. Meanwhile make dressing.
10. To prepare sprinkle spinach and rocket over a platter, then sprinkle 1/2 of the buckwheat on top.
11. Place roasted veggies on top, then sprinkle remaining buckwheat over the veggies.
12. Lastly drizzle dressing over and scatter a few lemon wedges on the side.
13. Serve with meat if desired or just alone.
14. Very delicious, the entire family went back for seconds.

1. add all ingredients together in a jar and mix well (season if desired.)