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

1. Pre-heat the oven to 180°
2. Bar-mark the butternut squash in a skillet pan or char-grill
3. Roast the butternut squash in the oven for 35-40 minutes
4. Cook the buckwheat in boiling water for 20-25 minutes
5. Dry toast the walnuts and pine nuts in a pan, over a medium heat for 2-3 minutes, continuously stirring to prevent burning
6. 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.