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Aubergine, Tomato & Toasted Buckwheat Salad
This warming roasted aubergine, tomato, red pepper and buckwheat salad is layered with texture and flavour. Tender, nutty grains of buckwheat are tossed through roasted aubergine, sweet juicy cherry tomatoes and red pepper in a tangy balsamic dressing. Served over a smooth, velvety cannellini bean purée that adds richness and depth.
Ingredients
- 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
Prep: 15 mins | Cook: 35 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6.
Trim the aubergine, then chop it into chunky,
bite-sized pieces. Halve the red pepper and scoop
out the white pith and seeds. Slice the pepper into
1cm-thick chunks. Scoop the veg into a roasting tin.
2. Dust the ground coriander over the veg and drizzle over 2 tbsp olive oil. Season with a pinch of salt and pepper. Toss well to coat the veg. Slide the tin into
the oven and roast for 15 mins. Half-fill and boil the kettle. Zest the lemon. Set aside. Peel and grate the
garlic cloves.
3. Add the buckwheat to a medium-sized pan over a medium heat. Gently toast for 2 mins till golden and nutty smelling. Pour in 250ml hot water, cover and reduce the heat to low. Simmer for 15 mins till the buckwheat is tender, topping up the water if necessary. The buckwheat should absorb it and become tender and there should be no water leftover.
4. When the veg have roasted for 15 mins, remove from the oven and add the tomatoes. Add the grated garlic and toss well to mix. Return the roasting tin to the oven for 15-20 mins till the veg are tender.
5. Meanwhile, drain the cannellini beans. Add the beans and lemon zest to a food processor. Squeeze in the juice from half the lemon. Trickle in 1 tbsp olive oil. Season with salt and pepper. Blitz to form a creamy purée.
Taste and add more salt, pepper, if you think it needs it.
6. Remove the veg from the oven. Add the buckwheat. Drizzle over the balsamic vinegar 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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