Roasted Buckwheat Salad

Roasted Buckwheat Salad

This is my take on a recipe from'Forks over Knives' and I think it comes up pretty well. I love the roasted buckwheat as it gives off an amazing aroma.


1 Red Onion (Diced)

1 Garlic cloves (minced)

1 Cup Buckwheat

1 Cup Cherry tomatoes cut in quarters

4 - 6 Broccolini stems 

1/4 cup Goji Berries

1/4 Pumpkin seeds

250g Salad Mix

1 Lemon juice

2 tbl Apple Cider vinegar

1/4 Cup Pumpkin seeds


Get creative with this salad and try all kinds of additions. Use Rocket or spinach as the leafy greens. Try adding pomegranate or different vegies like squash or zucchini.


  1. Preheat oven to 180ºC, and line a baking tray with backing paper and spread the buckwheat evenly over the paper. Pop in the over and roast until it just starts to turn brown, be careful not to over cook. Remove from the oven and allow to cool.
  2. Once the buckwheat is cool transfer to a large mixing bowl and add jsut over a cup of boiling water, this should be enough just to cover the buckwheat. Allow to sit for about 10 minutes for the buckwheat to absorb all of the water. Then strip up with a fork.
  3. Bring a large pot of water to the boil and add the broccolini for no more than 1 minute, quickly remove and place in a bowl of ice water. Once the broccolini has cooled remove from the water and cut up into small pieces.
  4. To make the dressing combine the garlic, lemon juice, vinegar in a bowl and add salt and pepper to taste.
  5. In a large bowl add the salad mix, then scatter half of the onion, goji berries, broccolini stems and cherry tomatoes. Pour part of the dressing over the salad.
  6. Add the remaining ingredients and the remaining dressing to the buckwheat and mix through.
  7. Tip the buckwheat into the middle of the salad bowl and top with pumpkin seeds then your ready to eat.