Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/01/2025. See terms.
Join now
Photo of Roasted vegetable and toasted buckwheat salad by WW

Roasted vegetable and toasted buckwheat salad

6
Points®
Total Time
2 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Buckwheat

½ cup(s), (90g)

Cauliflower

1 cup(s), half a small cauliflower, cut into florets

Baby carrot

10 individual, (1 bunch), ends trimmed, halved lengthways

Brussels sprouts

400 g, halved

Fresh thyme

1 tbs, lemon, plus extra to serve

Asparagus

1 bunch(es), halved

Frozen green peas

½ cup(s), (120g) thawed

Olive oil

1 tbs

Lemon juice

2 tbs

Honey

2 tsp

Baby spinach

40 g

Red radish

3 large, thinly sliced

Pomegranate

1 medium, seeds removed

Hazelnuts

10 piece(s), toasted, coarsely chopped

Fresh chives

2 tbs, snipped

Oil spray

4 x 3 second spray(s)

Instructions

  1. Soak buckwheat in water for 1 hour.
  2. Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower, carrot and sprouts on prepared tray. Lightly spray with oil, sprinkle with thyme and bake for 20-25 minutes or until tender and golden. Meanwhile, blanch asparagus and peas in boiling water. Drain and refresh under cold running water.
  3. Drain and rinse buckwheat. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook buckwheat, stirring, for 4-5 minutes or until toasted and crunchy. Transfer to a plate.
  4. Combine oil, lemon juice and honey in a small bowl. Combine buckwheat, cauliflower, carrot, sprouts, asparagus, peas, spinach, radish, pomegranate, hazelnuts and chives on a platter. Drizzle with dressing and sprinkle with extra thyme.

Notes

TIP: To save time, pomegranates can be bought already seeded from fruit and vegetable aisles of supermarkets

You might like

You might like