Buckwheat & Bean Salad with Sundried Tomato Dressing

BY Ceres Organics

Ready in 30-40 minutes | Serves 4-6



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

½ cup Organic Kalamata Olives, Whole With Pits

⅓ cup fresh herbs, roughly choppd, to serve


½ cup Organic Sundried Tomatoes

1 teaspoon Oregano

2 tablespoons Organic Vinegar, White Wine

4 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

Natural Herb Salt

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.