Camaleo← Recipes
Buckwheat, roasted squash and feta salad
Cook buckwheat like pasta, in plenty of water, and drain it: it stays as separate grains instead of turning to mush.
Cold dish · 2 servings · Prep time 40 min
Per serving
Calories501kcal
Protein18g
Carbs54g
Fat21g
Ingredients
- 120 gBuckwheat groats
- 400 gButternut squash
- 80 gFeta
- 50 gRocket
- 15 gPumpkin seeds
- 15 mlOlive oil
- 10 mlCider vinegar
Method
- Heat the oven to 200 °C. Cube the squash, drizzle with half the oil and roast for 25 minutes.
- Cook the buckwheat for 10 to 12 minutes in a large pan of salted water, drain and rinse in cold water.
- Toss the buckwheat with the rocket, the slightly cooled squash, the vinegar and remaining oil.
- Crumble the feta on top and scatter with toasted pumpkin seeds.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.