ROASTED CARROT, BROCCOLI, BUCKWHEAT & SUPER GREEN SALAD

Jo, a fellow Torello workmate, raves about Hetty McKinnon’s Roast Carrot, Freekah & Kale Salad from ‘Community.’   Drawing inspiration from Hetty’s recipe and using most ingredients from what we are harvesting at Torello Farm, here’s our version.  Buckwheat, despite its name, is a seed not a wheat and is gluten free.  Substituting with freekeh, faro or brown rice will work equally well.  Instead of using za’atar, as in Hetty’s recipe, try using dried thyme or use fresh thyme leaves, combined with sumac or lemon zest and add the sesame seeds when cooking the greens. Thumbs up all round.

serves 8 as a side dish or 4 as a main

½ cup extra virgin olive oil

2 bunches organic carrots

200g organic broccoli, cut into florets and stem sliced

8 shallots, peeled and halved (or 6 spring onions, green tops trimmed) 

1 tablespoon lemon juice

2 teaspoons thyme leaves

2 teaspoons sumac (optional), or use finely grated zest of half a lemon

1 cup buckwheat kernels

2 large handfuls of super green mix (combination of kale and silverbeet leaves)

1 tablespoon sesame seeds

1 bunch organic coriander, leaves chopped 

½ bunch flat leaf parsley, leaves chopped

Dressing:

1½ tablespoons honey

3 tablespoons extra virgin olive oil

1 tablespoon Mock’s Orchard Apple Cider Vinegar

2 tablespoons lemon juice

sea salt 

freshly ground pepper

To make the dressing, whisk together the honey, olive oil, vinegar and lemon juice in a bowl to combine well.  Taste and season with salt and pepper.

Preheat oven to 200°C (180°C fan-forced).   Depending on the size of  each carrot, cut in half or quarters lengthways so that pieces are of similar size to ensure cooking time is the same.  Spread carrots out on a large baking tray and drizzle with 2 tablespoons olive oil. Toss to coat in oil.  Season with salt.  Roast for 15 minutes.   Toss the shallots, broccoli florets and stems in a tablespoon of olive oil, then add to the baking tray and return to oven.  Roast for another 15 minutes, or until carrots and broccoli are cooked through and golden brown around edges.  Remove from oven.  Sprinkle over lemon juice, thyme and sumac, if using.  Set aside.

Meanwhile, bring a medium saucepan of salted water to the boil over a high heat. Add the buckwheat and simmer for 5 minutes, or until tender.  Drain well.

Heat remaining oil in a large non stick fry-pan over a medium heat.  Add the super green mix leaves and sesame seeds, and cook for 5 minutes until leaves have wilted, tossing occasionally.

In a large bowl, combine, carrots, broccoli, shallots with the super green mix, herbs and buckwheat.  Pour over the dressing and gently toss to coat in dressing.    

Fiona Hammond © November 2019