For your lunchbox – buckwheat salad with roast corn, orange and carrots

This recipe was inspired by a salad I had in Kollective, the new cafe at the Site Gallery. It was a colourful and interesting looking (and tasting) salad made with buckwheat, orange, cranberry and sweet potatoes.

I am always looking for different ideas for my work lunches and I made note of this as one to try. With winter coming and the clocks going back I try to get as much colour into my cooking as possible, as the hours of darkness increase. I also like to try new things and using buckwheat is a new one on me, it is also one the healthy list and is packed with nutrients. It isn’t actually wheat, it is a fruit seed related to rhubarb and sorrel. Plus, it’s gluten free.

I bought the buckwheat from Ozmens and I used vegetables which needed using up to make up the rest of the salad, this included corn on the cob, carrots and spinach. I marinated the carrots and corn in a baharat spice mix and roasted the veg for extra sweetness and flavour. You can experiment and use whatever spices you prefer – paprika, cumin, etc.

Buckwheat salad with roast corn, orange and carrots (3 lunches)

Ingredients

150g buckwheat
1 corn on cob
½ red onion, cut into thick slices
2 carrots, peeled and julienned
1 teaspoon coconut oil
1 teaspoon baharat
A large handful baby spinach
5 cherry tomatoes, halved
1 tablespoon parsley, roughly chopped
Sunflower seeds, toasted (optional)
Zest of 1 orange
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper

Method

Pre-heat the oven to 180C.

Toss the corn on the cob, carrots and onions in the spice mix, add the coconut oil and roast for 20 minutes until soft and starting to brown. Cut the corn from the cob when cool enough to handle.

Cook the buckwheat according to the packet instructions. Drain and leave to cool.

Buckwheat

Mixed buckwheat salad

Wilt the spinach in a pan and then mix all of the ingredients together in a bowl. Season to taste and then portion into lunch boxes.


I experimented in using leftovers by roasting the carrot peelings for 5 minutes with a pinch of  cinnamon, a little coconut oil, a scattering of chilli flakes and sea salt. It worked out pretty well and they were like vegetable crisps.

Carrot peelings roasted


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