Aubergine, Tomato & Toasted Buckwheat Salad
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Total: 50 mins
This warming roasted aubergine, tomato, red pepper and buckwheat salad is layered with texture and flavour. Tender nutty grains of buckwheat are tossed through soft roasted aubergine, sweet juicy cherry tomatoes and red pepper in a tangy balsamic dressing. With peppery rocket. Served over a smooth, velvety cannellini bean purée that adds richness and depth.
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304 kcal
(per portion)
Ingredients you'll need
  • 1 aubergine
  • 1 red pepper
  • 1 tsp ground coriander
  • 2 garlic cloves
  • 1 lemon
  • 100g buckwheat
  • 250g baby plum tomatoes
  • 400g tin of cannellini beans
  • A handful of flat leaf parsley
  • 2 tbsp balsamic vinegar
  • 50g rocket
From your kitchen
  • 3 tbsp olive oil
  • Sea salt + black pepper
  • 250ml hot water
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Slice the green tops off the aubergines, then chop the aubergines into chunky, bite-sized pieces. Slice the red pepper in half and scoop out the white pith and seeds. Slice the pepper into 1cm-thick chunks. Scoop the veg onto a large baking tray. Peel and grate the garlic cloves. Zest the lemon. Set aside.

  • 2.

    Dust the ground coriander over the veg and drizzle over 2 tbsp olive oil. Season with a pinch of salt and pepper and toss well to coat the veg. Slide the veg into the oven and roast for 15 mins. Fill and boil the kettle.

  • 3.

    Heat a pan and add 100g of the buckwheat. Toast and stir for 2 mins till darkened and nutty smelling. Pour in 250ml hot water, cover and simmer for 15 mins. The buckwheat should absorb the water and be tender. Shake off any excess water and leave to dry.

  • 4.

    When the aubergine and pepper have roasted for 15 mins, remove from the oven and add the tomatoes. Add half of the grated garlic and toss well to mix. Return the baking tray to the oven for 15-20 mins till the veg are tender and the tomatoes are jammy.

  • 5.

    Meanwhile, drain and rinse the cannellini beans. Add the beans to a food processor along with the lemon zest. Squeeze in the juice from half the lemon. Scoop in the remaining garlic. Drizzle in 1 tbsp olive oil. Season with salt and pepper. Blitz to form a creamy purée (trickling in a little water if needs be). Taste and add more salt, pepper, or lemon juice, if you think it needs it.

  • 6.

    When the veg is ready, remove from the oven and spoon into the pan with the cooked buckwheat. Drizzle over the balsamic and 1 tbsp olive oil. Stir well to mix. Roughly chop the parsley leaves.

  • 7.

    Spoon the cannellini bean purée onto the base of a serving dish. Scatter over the rocket. Spoon over the roasted veg and buckwheat salad. Garnish with the parsley leaves and serve.

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