Buckwheat salad with roast vegetables and feta

Lithuanian buckwheat isn't just for serving with patties. In a salad it's nutty and very filling.

⏱ 35 min · serves 2 · Lithuanian home cooking · Not spicy at all

417kcal
15 gprotein
57 gcarbs
17 gfat
10 gfibre

Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Milk · may contain traces of gluten (check the labels)

Ingredients (serves 2)

  • Buckwheat (dry)120 g
  • Courgette250 g
  • Bell pepper200 g
  • Tomato150 g
  • Feta cheese60 g
  • Olive oil15 g

Also: Garlic, lemon juice, parsley, salt, pepper

Method

  1. Heat the oven to 210 °C (about 10 min). Cut the courgette and pepper into 2 cm pieces and dice the tomato.
  2. On a tray lined with baking paper, toss the courgette and pepper with half the oil (~7 g), salt and pepper. Roast at 210 °C for 20 min, stirring halfway, until soft and golden.
  3. Meanwhile, rinse the buckwheat (120 g) and add it to 240 ml boiling, lightly salted water. Cover and cook over low heat for 15 min, until it has absorbed the water, then let it cool.
  4. Crush the garlic and chop the parsley. Mix the rest of the oil (~8 g) with lemon juice and the garlic.
  5. In a bowl, mix the buckwheat, roast veg and tomato and pour over the dressing.
  6. Scatter over the crumbled feta (60 g) and parsley. Serve warm or cooled.

Tips

  • Make a double batch – it keeps for 2 days in a container.
  • Coeliac? Choose buckwheat labelled ‘gluten-free’.

How much should you actually eat?

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Find this recipe in

LunchDinnerCheap recipesVegetarianBuckwheatSaladsOven

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.