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.
Rinse the leek after slicing to remove any sand.
Cook the buckwheat in stock of choice for extra flavour.
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