1. Set oven to 220ºC.

Place buckwheat in a saucepan with plenty of water, simmer for 15 minutes or until tender but still firm. Drain and rinse in cold water.

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.

Notes:
Add extra milk if you prefer a thinner sauce.

From your box:
buckwheat 1 packet (150g)

sweet potatoes 800g
cauliflower 1/2
tomatoes 2
red onion 1/2

lemon 1
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