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Buckwheat Salad Roasted Veggies

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: International
Keyword: Food Recipes, Pleasures, Wheats & Grains
Servings: 6 People


For the Salad

  • 500g Buckwheat
  • 1 Orange Bell Pepper , or any other colour, seeded and diced
  • 1 Green Pepper , seeded and diced
  • 3 Carrots , halved and quartered lengthwise and diced
  • 5 small Japanese Aubergines , the zebra looking ones
  • 15 Kalamata olives , pitted and sliced
  • 1 tbsp dry Thyme
  • 1 tbsp Zaatar
  • 75g Feta , crumbled
  • 60ml EVOO , extra virgin olive oil
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper

For the dressing:

  • 20ml Lemon Juice
  • 15ml Red Wine Vinegar
  • 50ml EVOO , extra virgin olive oil
  • 1 tbsp honey
  • 1 tbsp toasted chili flakes in oil , from an Asian market
  • 10ml Worcestershire Sauce
  • 1 tsp Sweet Paprika
  • ½ tsp Sea Salt
  • ¼ tsp freshly ground Black Pepper
  • ¼ tsp freshly ground Black Pepper


  • Start with the dressing by adding all the dressing ingredients in a jar, shake well and keep aside.
  • Place a medium pot filled with water on high heat and when it boils add the buckwheat. Simmer until tender but a bit chewy, about 15’, and place in a colander to strain. Keep aside in a large bowl.
  • Turn the oven on, air circulation at 190°C. Place in an oven-proof dish the cut veggies and drizzle with the oil. Sprinkle the thyme, season with the salt and pepper and cook for 40’ until tender and a bit charred. Remove from the oven and place in the bowl with the buckwheat.
  • To assemble the salad, take the bowl where the buckwheat and the veggies were added and add the olives, and most of the zaatar, pour the dressing and toss. Add the feta, sprinkle some more zaatar and serve.