| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 296 | 10g | 3g | 45g |
| sugars | fibre | protein | salt |
| 9g | 7g | 11g | 0.51g |
Why I Love Spanish Roasted Vegetable and Buckwheat Salad
The Love Affair with Roasted Vegetable and Buckwheat Salad
As a native of Louisiana with a heart deeply rooted in French culinary traditions, I am thrilled to share with you one of my favorite internationally-inspired dishes: the Spanish Roasted Vegetable and Buckwheat Salad. This dish, with its blend of hearty buckwheat groats and vibrant veggies, is neither French nor Creole, but it has a unique charm that resonates with the essence of my love for diverse flavors and respect for global cuisines.
The Allure of the Roasted Vegetable and Buckwheat Salad
I am fond of how this salad’s vibrancy mirrors a summertime garden and harnesses the colorful bounty of nature. Its array of bell peppers, zucchinis, red onions, and cherry tomatoes not only confers a visual feast but also provides a delightful texture and flavor contrast. Infused with the pungent notes from fresh rosemary and thyme leaves, it instantly transports you to the Spanish countryside.
I was inspired by the renowned Chef José Andrés, whose robust Spanish flavors always find a way to my kitchen. Similar to his typical Mediterranean staples, such as Mediterranean buckwheat salad, this recipe incorporates simple ingredients prepared with love and respect for the natural flavors they provide.
The Ultimate Pairing
Where this salad truly shines is its versatility. It can proudly stand alone as a light yet fulfilling meal, or it can gracefully accompany a main dish. Picture it alongside a perfectly seared, caramelized piece of seared cod with sofrito, and you can almost feel the warm Spanish sun on your face. It’s also a perfect partner for a hearty Spanish Chicken Paella for those seeking comfort in a meal.
The best part? Crumbled feta cheese and toasted pine nuts lend a beautiful finish, adding a touch of richness and a satisfying crunch to every bite. It’s a salad that offers the perfect balance between hearty and refreshing. And that’s why, from all the recipes I’ve developed and adapted throughout the years, the Spanish Roasted Vegetable and Buckwheat Salad holds a special place in my gourmet heart.
What You’ll Need
- 1 cup of raw buckwheat groats
- 2 cups of water
- 1 pinch of salt
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium zucchinis
- 1 large red onion
- 4 cloves of garlic
- 3 tablespoons of olive oil
- 1 tablespoon of fresh thyme leaves
- 1 tablespoon of fresh rosemary leaves
- 1/2 cup of black olives, pitted and halved
- 1/2 cup of cherry tomatoes
- 1 handful of fresh basil leaves
- 1 tablespoon of red wine vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
- 1/4 cup of crumbled feta cheese (optional)
- 1/4 cup of toasted pine nuts (optional)
Method
Step One
Start by rinsing 1 cup of raw buckwheat groats under cold water until the water runs clear. Place it in a pot along with 2 cups of water and a pinch of salt. Bring the pot to a boil over high heat. Once the water is boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for another 10 minutes. Then, fluff it with a fork.
Step Two
Preheat your oven to 200 degrees Celsius (around 400 degrees Fahrenheit). While the oven is heating, prepare your vegetables. Wash and core 1 large red bell pepper and 1 large yellow bell pepper, and cut them into bite-sized pieces. Slice 2 medium zucchinis and 1 large red onion into similar sized pieces. Peel 4 cloves of garlic.
Step Three
Combine the prepared vegetables and garlic on a baking tray. Drizzle over 3 tablespoons of olive oil, and sprinkle 1 tablespoon each of fresh thyme leaves and rosemary leaves. Toss everything together until the vegetables are well coated in oil and herbs. Roast the vegetables in the preheated oven for about 20 minutes, or until they are soft and slightly caramelized.
Step Four
While the vegetables are roasting, prepare the salad dressing. In a small bowl, whisk together 1 tablespoon of red wine vinegar, 1 tablespoon of honey, and a generous pinch each of salt and pepper. Adjust the seasoning to taste.
Step Five
Take the roasted vegetables out of the oven and let them cool slightly. In a large salad bowl, combine the roasted vegetables, cooked buckwheat, 1/2 cup of black olives, 1/2 cup of cherry tomatoes and a handful of fresh basil leaves. Pour over the salad dressing and toss everything together gently to combine.
Step Six
Just before serving, sprinkle the salad with 1/4 cup of crumbled feta cheese and 1/4 cup of toasted pine nuts, if using. Toss gently to distribute the cheese and nuts. Serve the Roasted Vegetable and Buckwheat Salad warm or at room temperature.
