I always leave the skin on when roasting the pumpkin as it adds a lovely texture and flavour to the salad. Don’t overcook the buckwheat as you want it to remain in little nuggets rather soft.
Serves: 6
INGREDIENTS
¾ cup kasha (toasted buckwheat), rinsed and drained
1-kilogram butternut pumpkin, seeds removed, cut into wedges
2 tablespoons olive oil, plus extra to serve
1 teaspoon harissa
sea salt and ground pepper
300 grams seedless red grapes, cut into smaller bunches
½ cup roasted hazelnuts, roughly chopped
big handful mesclun leaves
Dressing
¾ cup sour cream
2 cloves garlic, crushed
1 teaspoon ground cumin
finely grated zest 1 lemon
2 tablespoons lemon juice
METHOD
Preheat the oven to 200°C fan bake.
Add the kasha to a medium saucepan of boiling water. Bring back to the boil and cook for about 6-8 minutes, or until the kasha is still retaining its shape and has a little firmness to each grain. Drain and rinse in cold water then drain again well.
Brush the pumpkin with the combined olive oil and harissa and season with salt and pepper.
Place on a large baking tray along with the grapes and roast for about 25 minutes until tender. Set aside to cool.
Dressing: Whisk all the ingredients together and season well.
To assemble: Place the kasha, pumpkin and grapes on a large serving platter. Spoon over the dressing, scatter over the hazelnuts and mesclun and and drizzle with olive oil.
Drink match: Almighty Organic Carrot, Orange and Turmeric Juice
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