Ingredients
800g butternut pumpkin, peeled
Olive oil cooking spray
Sea salt flakes and cracked black pepper, for seasoning
¾ cup raw buckwheat kernels (see tip, below)
⅓ cup red quinoa
1 cup pepitas
1 cup cashews
2 tsp smoked paprika
2 tsp sriracha chilli sauce
1 cup loosely packed mint leaves, thinly sliced
80g baby rocket, washed
Lemon dressing
2 tbsp apple cider vinegar
2 tbsp lemon juice
¼ cup olive oil
¼ cup mango chutney
Method
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Preheat oven to 180 degrees C. Line two oven trays with baking paper. Cut pumpkin into 1cm-thick slices, then cut slices in half. Spread pieces on prepared trays. Spray with olive oil. Season. Roast for 30-35 minutes or until lightly golden.
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Meanwhile, bring a large saucepan of water to the boil. Add buckwheat and quinoa and cook for 10-12 minutes or until tender but still nutty. Drain and rinse under cold water.
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Reduce oven to 160 degrees C. Combine pepitas, cashews, paprika and sriracha in a bowl. Spread on an oven tray lined with baking paper. Spray with olive oil. Bake for about 10 minutes or until crisp. Allow to cool.
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To make dressing, place all ingredients in a small jug and whisk with a fork until combined.
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Place buckwheat and quinoa in a bowl. Add pumpkin, mint, rocket, pepitas and cashews. Season and stir to combine. Spoon into a serving dish. Drizzle with dressing just before serving.
Tip
Raw buckwheat is a gluten-free seed that is not related to wheat. It is high in fibre and essential nutrients and is found in the health food section of supermarkets and health food stores.
