Buckwheat with roasted vegetables


Total time: 45m
Preparation Time: 30m

Servings
For 4 people


Author

Nadja - LouMalou


Nutritional Information

Contains 445 Kcal, 13g Protein, 51g Carbohydrates, 29g Fat


Ingredients

  • Buckwheat
  • 250 g buckwheat
  • 4 dl vegetable bouillon
  • Salad
  • 1 courgettes, cut into pieces
  • 1 bell pepper, cut into strips
  • 1 aubergine, cut into pieces
  • tsp herb salt, to taste
  • 3 tbsp olive oil
  • 2 lime, use only the juice
  • 100 g feta, crumbled
  • 1 bunch basil, finely chopped
  • 25 g leaf spinach

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Instructions

  • Buckwheat

    Bring the buckwheat and stock to the boil in a pan. Cover and simmer over a low heat for approx. 15 mins.; do not remove the lid. Leave the buckwheat to cool.
  • Salad

    Mix the vegetables and oil in a bowl, spread on a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, season with herb salt. Mix in the buckwheat, oil and lime juice, season again with herb salt as required. Scatter the feta on top. Mix in the basil and spinach prior to serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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