Roast Cauliflower & Buckwheat Salad with Beetroot & Tahini

Serves: 2


1/2 cup buckwheat, soaked in cold water overnight

1 small head cauliflower, cut into large smaller florets

Salt, pepper

4 tbsp extra virgin olive oil + extra to drizzle

¼ almonds, toasted, crushed

1 tin butterbeans, drained, rinsed

Handful each flat leaf parsley & coriander, roughly chopped

2 handfuls baby rocket leaves

1 lemon

100g tub Fresh Fodder Beetroot & Tahini

Good pinch za’atar


Preheat an oven to 220C.

Place the cauliflower in a bowl, drizzle with 2 tbsp of olive oil and season with salt and pepper.

Scatter over a baking tray and roast for approx. 12-15 minutes until nice and golden.

Bring a small pot of water to the boil. Drain and rinse the soaked buckwheat, cook in the boiling water for 3 minutes then drain and rinse under cold water and drain well.

In a bowl combine the butterbeans, buckwheat, almonds, herbs, roast cauliflower, and rocket. Drizzle over 2 tbsp of the olive oil, squeeze over the lemon and season with salt and pepper. Toss well and serve topped with the Beetroot & Tahini and za’atar. Drizzle with a little more olive oil if desired.

Read more about the featured dips from this recipe...

You might also like...