Jewelled buckwheat with roast pumpkin & fennel

30 Min
4 People
Rating starstarstarstarstar
Golden cubes of pumpkin tossed with crunchy yellow butter beans, watercress and buckwheat topped with sweet fennel and dotted with vegan macadamia feta cheese.
1. Set oven to 200ºC.

Place buckwheat mix in a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and rinse.

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.
buckwheat/currant mix 1 packet (200g)
fennel 1
Diced pumpkin 1/2 bag (500g)
beans 150g
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