Recipe: Pluto Juice & Salad Bar, Tauranga | Photography: Brydie Thompson

As well as our staple salads we like to change up three or four of our salads frequently with a particular focus on seasonality and food trends. For this recipe we wanted to create a salad that could stand up on its own but also work well as a side dish (it’s a great accompaniment to succulent roasted lamb rump). The spices in the dressing give this salad a wintery mulled wine taste and can be served hot or cold.

Serves 2 as a main or 4-6 as a side dish | Vegetarian, Egg Free, if the feta and honey are omitted (sub the honey for maple syrup) works well as a Vegan dish

1 cup buckwheat
2 medium orange kumara
2 red onions
½ cup roughly chopped flat leaf parsley
6 kale leaves
¼ cup toasted pumpkin seeds
100g feta

¼ cup olive oil
1 tsp cinnamon
1 tsp all spice
2 tbsp red wine vinegar
2 tbsp honey
salt and pepper

Preheat oven to 200°C. Cut each kumara into 6–8 wedges, about 3cm in thickness. Leaving the root intact on the onions, cut into 6-8 wedges also. Place on a baking tray and toss to coat with 2 tbsp of olive oil and season well with salt and pepper. Roast for 25-30 minutes, turning half way until kumara is tender and onions are nicely caramelised.
To make the dressing, place cinnamon, all spice, red wine vinegar, honey and olive oil in a jar and shake well to combine. Check and adjust the seasoning accordingly.
Place buckwheat and 2 cups of water in a pot, cover and bring to the boil, then reduce to a low simmer for 15-20 minutes, or until the buckwheat is cooked. I like to rinse the buckwheat in a strainer under cold water once cooked, this stops the cooking process, helping to retain some of the texture. Spoon half the dressing over the cooked buckwheat and stir through the roughly chopped parsley.
Once kumara and onion are cooked, transfer to a plate to cool and reduce the oven temperature to 150°C. Remove the hard stem from each kale leaf and cut or tear into smaller pieces. Place in a bowl with 2 tbsp of olive oil and salt and pepper and toss well to coat. Transfer to baking tray and bake for 15 minutes or until crisp. Remove from oven and allow to cool.
To assemble, place buckwheat on a large platter and layer on the kumara, red onion and kale. Crumble over the feta and scatter with toasted pumpkin seeds. Finally, drizzle over the remaining dressing.


Roasted Kumara Salad1

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