{"id":502,"date":"2009-07-15T18:27:00","date_gmt":"2009-07-15T18:27:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=502"},"modified":"2016-03-17T18:01:41","modified_gmt":"2016-03-17T18:01:41","slug":"buckwheat-salad-with-roasted-vegetables","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/07\/buckwheat-salad-with-roasted-vegetables\/","title":{"rendered":"Buckwheat Salad with Roasted Vegetables"},"content":{"rendered":"
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<\/a><\/div>\n

In summer we often have a bowl of roasted vegetables in the fridge. They are cold as good as fresh out of the oven, perfect on a sandwich or in a salad. We kind of got stuck with , bell peppers, onions, pumpkin, all of them very sweet in taste and cauliflower and courgettes.
I am currently trying out all sorts of grains that I have never eaten, not to speak cooked with before. Buckwheat is one of them. They make a perfect base for a salad and can also be made in advance as it keeps in the fridge for a couple of days.
——————————————————————————–<\/p>\n

BUCKWHEAT SALAD WITH ROASTED VEGETABLES<\/span><\/div>\n
<\/div>\n
Roasted Vegetables<\/span><\/div>\n
1 onion<\/div>\n
1 big bell pepper (yellow or green)<\/div>\n
1 medium-sized courgette<\/div>\n
250g pumpkin<\/div>\n
250g cauliflower<\/div>\n
1-2 tablespoons of olive oil<\/div>\n
salt to season<\/div>\n
fresh herbs (e.g coriander, oregano, whatever you like…)<\/div>\n
<\/div>\n
Buckwheat<\/span><\/div>\n
1 cup buckwheat<\/div>\n
2 cups of water<\/div>\n
<\/div>\n
Salad Dressing<\/span><\/div>\n
1 tablespoon of olive oil<\/div>\n
1 tablespoon of white balsamic vinegar<\/div>\n
1 teaspoon of lemon juice<\/div>\n
1 clove crushed garlic<\/div>\n
<\/div>\n
1 handful of toasted pistacchio kernels<\/div>\n
coriander leaves to garnish<\/div>\n

—————————————————————————
Peel and cut all vegetables in bite-sized chunks. Place them on a baking tray. Chop the fresh herbs and add. Salt generously. Then drizzle 1-2 tablespoons of olive oil over the vegetables and stir thoroughly so that everything is covered thinly in the oil. That prevents it from sticking to the pan. Place in the oven and bake at 250 degrees Celsius for about 20-30 minutes or vegetables are cooked.<\/p>\n

Bring the buckwheat groats to boil in salted water, then simmer for about 10-15 minutes. Most of the water should be absorbed by the buckwheat. Check regularly for doneness, as the buckwheat should always have a bite. Overcooked buckwheat looses its shape and texture.<\/p>\n

Mix all ingredients for the dressing just before adding to the salad.<\/p>\n

Add roasted vegetables (either hot or cold) to the buckwheat (also either hot or cold) add the dressing and sprinkle the pistachio kernels and coriander leaves on top.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

In summer we often have a bowl of roasted vegetables in the fridge. They are cold as good as fresh out of the oven, perfect on a sandwich or in a salad. WeRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,21,7,8],"tags":[],"class_list":["entry","author-Anja","post-502","post","type-post","status-publish","format-image","has-post-thumbnail","category-gluten-free","category-grains","category-salad","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-86","jetpack-related-posts":[{"id":131,"url":"https:\/\/anjaschwerin.com\/food\/04\/roasted-okra-and-tomato-salad\/","url_meta":{"origin":502,"position":0},"title":"Roasted Okra and Tomato Salad","author":"Anja","date":"April 16, 2012","format":false,"excerpt":"I love this time of the year in Dubai. Those few weeks in spring before it gets too hot. Where the sky is still sort of clear before endless months of yellowish haze set in.\u00a0 Now is the time when local produce seems at their best, soaking up the sun\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/OkraTomatoes.jpg?fit=830%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":448,"url":"https:\/\/anjaschwerin.com\/food\/11\/black-bean-and-buckwheat-salad-with-pistachios\/","url_meta":{"origin":502,"position":1},"title":"Black Bean and Buckwheat Salad with Pistachios","author":"Anja","date":"November 10, 2009","format":"image","excerpt":"I had some cooked black beans in my fridge the other day, leftovers from a not so successful black bean soup that I tried. Hungry for lunch, I cooked some buckwheat, steamed some spinach and corn kernels, cut up some raw celery stalks. Then threw everything together and some toasted\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/BuckwheatBlackBean6.jpg?fit=1024%2C765&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/BuckwheatBlackBean6.jpg?fit=1024%2C765&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/BuckwheatBlackBean6.jpg?fit=1024%2C765&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/BuckwheatBlackBean6.jpg?fit=1024%2C765&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":51,"url":"https:\/\/anjaschwerin.com\/food\/05\/spicy-roasted-cauliflower-tomato-salad-with-raisins\/","url_meta":{"origin":502,"position":2},"title":"Spicy Roasted Cauliflower Tomato Salad with Raisins","author":"Anja","date":"May 29, 2013","format":false,"excerpt":"If I could only pick one \"health food\" to have available for the rest of my life, it would be turmeric. 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