BY Ceres Organics
Ready in 30-40 minutes | Serves 4-6
FOR THE SALAD
1 cup Organic Buckwheat
½ small pumpkin (cut into small wedges)
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
salt and pepper, to taste
1 can Organic Chickpeas / Garbanzo Beans (rinsed and drained)
1 can Organic Cannellini Beans (rinsed and drained)
1 cup fresh cherry tomatoes, halved
⅓ cup fresh herbs, roughly choppd, to serve
FOR THE DRESSING
1 teaspoon Oregano
2 tablespoons Organic Vinegar, White Wine
4 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
freshly ground black pepper
Preheat your oven to 220°C.
Cook buckwheat in 2 cups boiling water for 8 minutes, or until tender. Drain well and set aside to cool.
Place the pumpkin on a baking tray, drizzle with olive oil and season with salt and pepper. Transfer to your preheated oven and roast for around a half hour, or until your pumpkin is tender and golden.
Meanwhile, make your dressing. Place sundried tomatoes in a bowl with ½ cup boiling water and leave for 20 minutes to soften. Transfer sundried tomatoes and soaking liquid to a high speed blender or food processor. Add the remaining dressing ingredients and process into a puree. Season with herb salt and pepper. Set aside.
Combine the buckwheat, pumpkin, chickpeas, cannellini beans, cherry tomatoes and olives in a large salad bowl.
Pour dressing over salad and toss well. Scatter fresh herbs to serve.