This vibrant dish can be served warm or cold. Kasha, or roast buckwheat is so good for you and has a nutty taste and texture that complements the sweet roast vegetables.
What I really like about this dish is it has loads of flavour, texture and colour and is healthy too. I didn’t this time, but in future I think I’ll serve it drizzled with a basil and cumin yoghurt.
Preparation time: 20 minutes
Cooking time: 30 minutes
2 tbsp rapeseed oil
2 eggs, boiled for 6 ½ minutes then run under cold water to refresh
2 garlic cloves
1 red pepper, seeds removed and cut into chunks
1 fennel bulb, sliced thinly
A handful of button mushrooms, halved
1 red onion, peeled and quartered
A large handful of kale, stems removed
4-6 cherry tomatoes
½ tsp rosewater
1 tbsp chilli flakes
1 tbsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
1 tbsp toasted fennel seeds
3 tbsp each of chopped coriander, chives and parsley
Salt and pepper to season
1. Bring a small saucepan of salted water to the boil. Add the buckwheat, return to the boil and simmer for five minutes. Drain and set aside
2. Place the garlic and vegetables – apart from the tomatoes – on a roasting tray and drizzle with the oil then season generously. Roast at 220c until they start to char – about 25 minutes.
3. Stir in the buckwheat, spices, cherry tomatoes and rosewater, check the seasoning and keep warm.
4. Peel and halve the eggs. Divide the vegetables between two plates and serve with the eggs and chopped herbs.