Roasted Broccoli & Courgette with Buckwheat, Rocket & Walnuts & of Course Smoooothered in a Creamy Tahini Dressing
Ingredients
- 1 courgette
- 1/2 a head of large broccoli
- 1 big handful of rocket
- A handful of walnuts
- 1 cup of buckwheat
- 1 & 1/4 cups water
- Olive oil
- Salt & pepper
- 2 tbsp tahini
- 1/2 or 1 lemon, juiced
- 1 tsp maple syrup
- Water
- Salt & pepper
Preparation
Preheat the oven to 200C
Chop up your courgette & broccoli into even chunks & drizzle with about a tbsp of olive oil as well as salt & pepper, roast for 15-20 mins, you want it to be just cooked
Add buckwheat & water to a saucepan, bring to a boil, put a lid on & reduce heat to a simmer. Leave for 20 mins. Remove lid & fluff up with a fork
Make the tahini dressing by mixing tahini with lemon & seasoning first & then add water until a desired dressing consistency is achieved
When veg is cooked remove from oven & add to fluffed buckwheat. Add rocket & dressing & give a good mix. Separate into bowls & sprinkle with crushed walnuts, serve with a wedge of lemon