1. Set oven to 200ºC.
Place buckwheat/currant mix in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Trim and dice beetroots. Toss (separately) with chickpeas on a lined oven tray with 2 tsp garam masala, 1 tsp cumin, 1 tbsp oil, salt and pepper. Roast for 20 minutes.

3. Heat a frypan over medium-high heat with 1 tbsp butter and 1 tbsp oil. Slice leek and add to pan as you go. Cook for 5 minutes, or until softened. Slice silverbeet and add to pan to cook until wilted.

4. Combine 1 tsp cumin, yoghurt and 1 tbsp olive oil. Season to taste with salt and pepper. Toss 2 tbsp yoghurt through buckwheat to coat. Chop hazelnuts.

5. Toss cooked vegetables and chickpeas with buckwheat. Divide between plates. Scatter over hazelnuts and dollop with cumin yoghurt to serve.

Notes:
Rinse the leek after slicing to remove any sand.

Cook the buckwheat in stock of choice for extra flavour.

Buckwheat/currant mix 1 packet (230g)
Beetroots 4
Chickpeas 400g
leek 1
Silverbeet 1/2 bunch *
Natural yoghurt 1/2 cup *
Hazelnuts 1 packet (80g)

From your pantry:
oil (for cooking + olive), salt, pepper, garam masala, ground cumin, butter