A Show-Stopping Salad for Any Occasion
This roasted baby carrot and buckwheat salad is a real showstopperโperfect for when you’re entertaining guests or just want a filling, make-ahead lunch thatโs as delicious as it is beautiful. The roasted baby carrots bring a lovely sweetness, while the buckwheat groats add a satisfying texture that makes this salad truly stand out.
The Magic of Coconut Yoghurt
If youโre not following a dairy-free or vegan diet, feel free to swap the coconut yoghurt for natural yoghurt or labna, which both add a creamy richness that pairs wonderfully with the earthy flavours. But there’s something special about using coconut yoghurtโit brings a subtle hint of sweetness and a smooth texture that balances the savoury notes perfectly.
Infusing Flavour into Buckwheat
Now, letโs talk buckwheat. Despite its name, buckwheat isnโt actually related to wheat at all. Itโs a gluten-free seed packed with nutrients, and in this recipe, itโs boiled in a fragrant mix of vegetable stock, turmeric, and butter. This process infuses the buckwheat with a rich, golden colour and deep, savoury flavours that perfectly complement the roasted carrots. The turmeric not only adds a vibrant hue but also brings its warm, earthy notes to the mix, while the butter provides a lovely creaminess that ties everything together.
To finish, the salad is topped with crunchy pistachios and a sprinkling of fresh herbs, adding a burst of colour and an extra layer of flavour that makes every bite irresistible.
Roasted Carrot & Buckwheat Salad
Ingredients
- 2 bunches baby carrots trimmed
- 2 whole garlic cloves
- 1 teaspoon sumac
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons maple syrup
- 1 cup buckwheat groats see note
- 2 pieces preserved lemon flesh removed and roughly chopped
- ยฝ cup sultanas
- 2 tablespoons dairy-free margarine
- 1ยฝ cups gluten-free vegetable stock
- 2 teaspoons ground turmeric
- ยฝ bunch flat-leaf parsley roughly chopped
- ยฝ cup natural coconut yoghurt
- 1 tablespoon lemon juice
- ยฝ cup crushed pistachios
Instructions
- Preheat oven to 180ยฐC (355ยฐF).
- Arrange whole baby carrots on a large baking tray with whole garlic cloves.
- In a bowl combine sumac, olive oil and maple syrup. Drizzle over carrots and bake in preheated oven for 30 minutes or until cooked through. Remove from oven, slice carrots in half and return to the baking tray. Remove garlic cloves.
- Top carrots with roughly chopped preserved lemon rind and sultanas. Toss to coat, then return to the oven for 10 minutes. Set aside.
- While the carrots are cooking, prepare the buckwheat. Place buckwheat groats in a fine-mesh strainer and rinse under cold water until the run-off liquid is clear.
- Place vegetable stock, turmeric and margarine in a lidded saucepan. Bring to the boil over high heat, then add rinsed buckwheat and cover. Bring mixture back to a boil, then reduce heat to low. Simmer until water is absorbed, about 15 minutes. Remove from heat and rest covered in saucepan for a further 10 minutes.
- Place the cooked buckwheat in a serving bowl. Add the roasted carrots, sultanas and juices from the tray along with chopped parsley. Stir until combined.
- Peel roasted garlic and place in a food processor with coconut yoghurt and lemon juice. Drizzle over salad. Sprinkle with crushed pistachios before serving.
