Buckwheat with Harissa Roasted Root Veg
By OcadoLife
Published on 20 April 2022
Food and travel writer Ghillie James’ Buckwheat with Harissa Roasted Root Veg is a Moroccan-style meal that’s delicious, nutritious – and great value. Nutty-tasting buckwheat (actually a seed) is a nutritional powerhouse that works well with punchy harissa. This makes a lovely light lunch, especially with some crumbled feta or goat’s cheese on top for a tangy contrast.Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 75 g of buckwheat, rinsed
- 400 g of beetroot, peeled and cut into wedges
- 1 tbsp of olive oil, plus 2 tsp
- 1 tbsp of rose harissa
- 0.5 fennel bulb, cut into wedges
- 2 tbsp of fresh mint, chopped
- 3 handfulls of of rocket leaves
- 1 squeeze of of lemon
- 2 tbsp of flaked almonds, toasted (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Add the buckwheat to a pan with 400ml boiling water and a pinch of salt. Cover and simmer for 15 mins or until just tender. Drain, rinse, then leave in the sieve to dry.Step 2
Meanwhile, put the beetroot and carrots in a roasting tin with 1tbsp oil and 2tbsp water; season well, cover with foil and bake for 20 mins.Step 3
Mix the harissa with 2tsp oil. Remove the foil from the tin, add the fennel and the harissa and toss to coat. Bake, uncovered, for 20 mins, then set aside to cool a little.Step 4
To serve, put the buckwheat and roasted veg (and any juices from the tin) into a serving bowl with the mint, rocket and lemon juice; toss well. Scatter over the almonds, if using.