Name: Roasted Buckwheat Salad
Yield: Serves 4
Cuisine: British
Ingredients: 180 g curly kale, shredded; 1 butternut squash, peeled, halved lengthwise and cut into 1cm-thick crescents; 1 garlic bulb; 4 small red onions; salt and freshly ground black pepper; 200 g buckwheat; 4 tbsp vegetable oil; a handful of whole almonds; 4 tbsp balsamic vinegar; ½ tsp chilli flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This salad came about after I overcooked some buckwheat. I drained and roasted it to see if I could salvage it, and I discovered that it went amazingly well with roasted butternut squash. The beauty of this is that it’s a self-dressing salad, but if you like you can add a little Basic Salad Dressing. Another plus is that buckwheat is gluten-free.