Looking for a yummy warm side salad, perfect for the colder months? Then this recipe is for you. If your household is anything like mine, braai is not just for summer, my hubby will braai hail, rain, wind, you name it. So, having a quick and easy warm salad recipe comes in handy. It's easy being a bit more creative with summer salads, a bunch of mixed lettuce leaves and you can add just about anything. But when it’s cold out a leafy salad just doesn’t look appealing. Well, here is your answer – warm buckwheat salad with juicy grapes, roasted butternut, chickpeas and sweet caramelised red onion. An added bonus to this recipe is that its Gluten free, Vegan, Dairy free and completely Plant Based, so if you’re having anyone over with any of these specific dietary requirements, you’re covered.
Buckwheat and chickpeas are both a great source of plant protein and full of amino acids. Buckwheat, even though it’s not technically a grain, still counts as a carb. So, it’s both filling and super nutritious…Win, win!
This salad can easily be served as lunch or dinner. Top with grilled black mushrooms, grilled chicken or as is.
You’ll need:
Large roasting oven tray
Measuring cups and spoons
Medium sized pot
Medium frying pan
Serves: 4 (as a side dish)
Ingredients:
¾ c Raw Buckwheat
1 1/3c Vegetable stock
1 Small butternut, cut into large cubes or slices
10-12 Large globe grapes (Black or red)
½ Red Onion, cut into large chunks
30ml Olive oil
¼ c Canned chickpeas, drained
Pinch of salt
3-4 Fresh figs (optional)
Fresh herb leaf salad mix to garnish
Method:
Preheat the oven to 180°C.
Start by cooking the buckwheat. In a dry frying pan, roast the buckwheat for 5 minutes until golden brown in color. Once cooled, rinse the buckwheat and drain well. In a medium sized pot combine the buckwheat and vegetable stock. Over medium heat, bring to a simmer and cover with a lid, continue to simmer on low heat for about 15min until all the moisture has been absorbed. I often roast my butternut with the skin on, especially if it is a small butternut, the skin has not had as much time to toughen up yet and will easily soften when roasting. If you’re not a fan, simply remove the skin before taking out the seeds and chopping up the butternut. Roughly chop up the onion and slice half of the grapes in halves and leave the other half whole. Combine the butternut and onion in a large roasting pan. Drizzle with olive oil and add a pinch of salt before you give it a good toss. Roast uncovered for 30-40minutes, depending on how large your chunks are. If you’re cooking them with the skin on, it will take a bit longer. You want the skin to be soft and easy to slice through. Remove the roasting pan halfway through the cooking time and add your grapes
and chickpeas. Give everything a good mix and continue roasting. Once your butternut is soft enough and your grapes are just about to pop open and the onions are soft and caramelised, remove the tray from the oven and set aside. Layer the bottom of your serving dish with the warm cooked buckwheat and top with the roasted butternut, onions, chickpeas and grapes. Add in fresh figs and top off with a few handfuls of your fresh herb leaf salad mix and serve while warm.
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