2. Wedge fennel. Toss with pumpkin on lined oven tray with 1 tsp fennel seeds, 1 1/2 tbsp oil, salt and pepper. Roast in oven for 20 minutes until golden and cooked through.
3. Trim and slice beans into thirds. Deseed and dice cucumber, slice celery, rinse and roughly chop watercress.
4. Whisk together 1 tsp oregano, 3 tbsp balsamic vinegar, 1 1/2 tbsp maple syrup and 3 tbsp olive oil. Season to taste with salt and pepper.
5. Toss buckwheat with roast pumpkin, salad and dressing. Divide among plates and top with roast fennel. Spoon over pomegranate feta.
Blanch the beans in the boiling buckwheat if you prefer them cooked. Or you can steam them in a basket on top.
Diced pumpkin 1/2 bag (500g)
Continental cucumber 1/2
celery 1 stick
watercress 1 sleeve
Pomegranate macadamia feta 1 jar (275g)
From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar, fennel seeds, dried oregano, maple syrup