Plant-Based
Layers of grilled nectarine, tomatoes and sweet potato with buckwheat and balsamic mint dressing.
1. Set oven to 220ºC.
Slice sweet potato into rounds. Toss on lined oven tray with 1/2 tbsp oil, salt and pepper. Roast in oven for 20 minutes until golden and tender.
2. Place buckwheat in a saucepan with plenty of water. Bring to the boil and simmer for 10-12 minutes. Drain and rinse under cold water (see notes).
3. Finely chop half the mint leaves. Whisk together with 2 tbsp balsamic vinegar and 1/4 cup olive oil. Season to taste with salt and pepper.
4. Pick remaining mint leaves. Trim and slice sugar snap peas. Slice tomato and nectarine into rounds. Slice havarti cheese (to taste).
5. Heat a griddle pan over high heat. Coat nectarine slices in 1/2 tbsp oil. Grill for 1 minute on each side, or until charred. Set aside with salad.
6. Layer the salad components with sweet potato, nectarine and buckwheat. Drizzle over dressing.
2. Place buckwheat in a saucepan with plenty of water. Bring to the boil and simmer for 10-12 minutes. Drain and rinse under cold water (see notes).
3. Finely chop half the mint leaves. Whisk together with 2 tbsp balsamic vinegar and 1/4 cup olive oil. Season to taste with salt and pepper.
4. Pick remaining mint leaves. Trim and slice sugar snap peas. Slice tomato and nectarine into rounds. Slice havarti cheese (to taste).
5. Heat a griddle pan over high heat. Coat nectarine slices in 1/2 tbsp oil. Grill for 1 minute on each side, or until charred. Set aside with salad.
6. Layer the salad components with sweet potato, nectarine and buckwheat. Drizzle over dressing.
Sweet potatoes 800g
Buckwheat 1 packet (150g)
Mint 1/2 bunch *
Sugar snap peas 1/2 bag (125g) *
Tomatoes 2
Nectarines 2
Havarti cheese 1 block
* Ingredient also used in another recipe
From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar
Buckwheat 1 packet (150g)
Mint 1/2 bunch *
Sugar snap peas 1/2 bag (125g) *
Tomatoes 2
Nectarines 2
Havarti cheese 1 block
* Ingredient also used in another recipe
From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar
