Jul 032010

150g buckwheat
2 bunches of baby carrots
1 teaspoon cumin
2 cloves of garlic
50mls orange juice
100g roasted red peppers (jar), finely sliced
100g roasted eggplant (jar), finely sliced
olive oil
a little honey
½ tablespoon red wine vinegar
2 cups of rocket leaves
large handfuls of chopped fresh coriander and parsley (about 1-1½ cups)
100g fetta
salt and pepper


Lightly toast the buckwheat in a pan then cook in boiling water in accordance with the packet directions. Drain and allow buckwheat cool completely.

Toss the carrots, garlic cloves and cumin with a little olive oil in a small roasting dish. Then sprinkle with orange juice and a drizzle of honey. Roast at 180degC for around 30 minutes, or until the carrots are cooked.

In a large mixing bowl, make a dressing of about 1 tablespoon olive oil to about ½ tablespoon red wine vinegar and about a teaspoon of honey, taste and season. Then add the buckwheat, eggplant, red peppers, rocket, herbs, fetta and roast carrots and mix lightly.


Megan Goodman

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