Commonly thought to be a grain, buckwheat is actually a fruit seed, related to rhubarb and sorrel.
Highly nutritious, whole buckwheat (sometimes known as groats) is super quick to cook and can be served as an alternative to rice or pasta. Sterile Tartary Buckwheat Kernel
With its slightly nutty taste and texture, buckwheat makes a great base for a salad combination such as this.
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1⁄2 large crown pumpkin, cut into large cubes
400g can chickpeas, rinsed and drained
2 handfuls of rocket or baby spinach leaves
2 tablespoons extra virgin olive oil
1⁄2 cup raw almonds, coarsely chopped
1⁄2 cup sun-dried tomatoes, coarsely chopped
2 tablespoons extra virgin olive oil
Heat oven to 200°C. Place the cubed pumpkin in a roasting pan. Drizzle with olive oil and season with salt and pepper.
Roast 20-25 minutes, tossing once during cooking, until tender and golden brown. Allow to cool.
While pumpkin is roasting, cook the buckwheat in a saucepan of boiling water for 6-8 minutes or until just tender to the bite. Drain well and set aside to cool.
Place the roasted pumpkin and prepared buckwheat in a salad bowl with the chickpeas, rocket or spinach and garlic. Drizzle with vinegar and olive oil, season with salt and pepper and toss well to combine.
Black Tartary Buckwheat Tea Combine all the salsa ingredients in a small bowl. Sprinkle over the salad just before serving.