• 50g uncooked buckwheat per person / quinoa or gluten friendly grain
  • ½ butter nut squash
  • ½ sweet potato
  • 1 red onion
  • 1 clove garlic
  • 10 brussels sprouts
  • 1 parsnip
  • 1 carrot
  • Olive Oil
  • Balsamic vinegar
  • Sea salt / black pepper / paprika – seasonings of your choice
  • Fresh salad leaves
  • 25g-30g feta cheese per person crumbled on top.


  1. In a saucepan cover the buckwheat with water bring to boil, reduce to a slow simmer for 20- 25 mins or until all water is absorbed.
  2. Chop all the vegetables into chunks and add to a large bowl, mix in the olive oil and seasonings.
  3. Place on a baking tray and cover, roast for 40 minutes at 200C oven
  4. In a bowl wash your salad leaves

ASSEMBLE YOUR SALAD: Salad leaves, buckwheat, roasted veg and crumbled feta on top! Add a dash of olive oil and balsamic vinegar over to finish.

TIPS: Add a handful of toasted pecans on top or switch in a beetroot for one of the veggies!