Recipe: Buckwheat Pesto Roast Veggie Salad (One for the Vegans and Vegetarians!)


Sometimes I don’t feel like eating meat and this meal is a good excuse not to! It’s quite filling and really yum! It also makes a great side dish to accompany some fish or roast meat. Plus it’s a good one for “bring a plate” gatherings with your friends or family!

Ingredients (serves 4, or 8 side dishes)

80g buckwheat groats

2 1/2 tablespoons coconut oil

1 medium sized red onion, sliced

350g pumpkin, cubed

500g green beans, ends removed and cut in half

2 tablespoons fresh lemon juice

1 teaspoon ground cinnamon

salt and pepper, to taste

Pesto ingredients – approximately 1/4 cup needed for this recipe (this will make more than you need and can be stored in a glass jar in the fridge for up to 1 week. Use it on chicken or with some zucchini noodles!)

1/2 cup almonds (or any nut you like)

1 bunch parsley (approx 100g)

2 cloves garlic

1/2 cup olive oil

salt and pepper, to taste



Prep time: 15 minutes

Cooking time: 30-40 minutes

For the veggies

Preheat oven to 200 °C. In a baking/roasting dish, combine red onion and pumpkin with 2 tablespoons of the melted coconut oil.

To season, add pepper and cinnamon. Roast for 25 – 30 minutes or until the pumpkin is tender.

While the pumpkin is cooking, you can make the green beans, buckwheat and pesto.

On the stove top in a fry pan on medium heat, use the remaining coconut oil to saute the green beans in. Season lightly with salt and pepper, and once softened and cooked to your liking (approximately 5 minutes). Set aside.

For the buckwheat

Add raw buckwheat and double the amount of water to a pan. Bring to the boil, then turn down to a simmer. Let simmer for 10-12 minutes, stirring a few times. The water should have absorbed and buckwheat should be soft. Set aside.

For the pesto

Put all pesto ingredients in food processor and blend until smooth.

To combine the salad

Once all components are ready, in a large bowl, add the beans, pumpkin, onions and buckwheat. Pour the lemon juice over and add a tablespoon of the pesto. Mix with your hands! (or with salad utensils if preferred). Add more pesto and lightly season with salt and pepper as needed. Mix again and continue to add a bit of pesto at a time, mixing it through well so all ingredients are coated.

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