10 portions
- 1kg butternut squash, de-seeded, cut into wedges & slices
- 500g buckwheat (1kg cooked weight)
- 150g walnuts, halves
- 150g pine nuts
- 500g kohlrabi, cut into thin matchsticks
- 100ml rapeseed oil
- 200g mixed leaves
Method
- Pre-heat the oven to 180°
- Bar-mark the butternut squash in a skillet pan or char-grill
- Roast the butternut squash in the oven for 35-40 minutes
- Cook the buckwheat in boiling water for 20-25 minutes
- Dry toast the walnuts and pine nuts in a pan, over a medium heat for 2-3 minutes, continuously stirring to prevent burning
- In a bowl, mix together the buckwheat, walnuts, pine nuts, kohlrabi and rapeseed oil
Building the Dish
Simply serve 200g of buckwheat mix with 100g of char-grilled butternut squash and 20g of mixed leaves.