2. Slice sweet potatoes into rounds, cut cauliflower into florets, wedge tomatoes and onion.
3. Toss prepared vegetables on a lined tray with 2 tbsp oil, 1 tsp coriander, 2 tsp oregano, 1 crushed garlic clove, 1/2 lemon juice, salt and pepper. Roughly chop almonds and scatter on top. Place in oven to roast for 25 minutes, or until vegetables are golden and tender.
4. Heat a small saucepan over medium-low heat with 1/4 cup milk. Crumble cheese into pan and whisk until smooth.
5. Layer buckwheat, rocket and spinach leaves and roast vegetables on plates. Spoon over cheesy sauce to taste.
Add extra milk if you prefer a thinner sauce.
buckwheat 1 packet (150g)
sweet potatoes 800g
red onion 1/2
almonds 1 packet (80g)
cheddar cheese 1/2 block
baby rocket and spinach 1 bag
From your pantry:
oil, salt, pepper, ground coriander, dried oregano, garlic (1 clove), milk