Ingredients
150g baby carrots
200g raw buckwheat, rinsed, dried
2 red peppers, deseeded and chopped
2 red onions, quartered
Handful of pitted dry black olives
Handful of fresh parsley, chopped
Olive oil
2 tsp finely grated ginger
1tbsp agave
60ml fresh orange juice
1 clove garlic, crushed
1tsp dried cumin
1tsp dried coriander
For the dressing
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tbsp agave
Method
Preheat oven to 200C/180C fan
Spread the veggies on a tray, drizzle with a little oil, salt and pepper, and roast for 15 mins.
Meanwhile whisk juice, cumin, ginger, garlic and 1/2 tbsp agave in a small bowl.
Take the veggies out of the oven and coat in the mixture. Return to the oven and roast for a further 15-20 mins.
In a frying pan, lightly toast the buckwheat over a medium flame for couple of minutes, then cool.
Cook the buckwheat according to the packet instructions – boiling for approx 5-8 mins. Then drain and spread out on kitchen roll to remove moisture.
Whisk the vinegar oil and agave in a bowl. Season.
To serve
Rocket , 45g roasted almonds, coarsely chopped.