Roast Vegetable and Buckwheat Salad This flavourful and hearty whole grain salad is packed with protein and goodness. Perfect as a satisfying portable meal. Substitute 2-1/2 cups (625 mL) cooked barley for the buckwheat if preferred. Preparation Time: 25 minutesRoasting Time: 30 minutesCooking Time: 12 minutesServes 4 to 6 2 cups (500 mL) 3/4-inch (2 cm) pieces peeled Ontario Rutabaga2 cups (500 mL) 3/4-inch (2 cm) pieces Ontario Carrots (cut thick ends in half)2 cups (500 mL) 3/4-inch (2 cm) pieces Ontario Parsnips (cut thick ends in half)5 tbsp (75 mL) vegetable oil2 tbsp (25 mL) Ontario Honey1/2 tsp (2 mL) dried thyme3/4 tsp (4 mL) salt1 cup (250 mL) buckwheat (buckwheat groats)3 tbsp (45 mL) white wine vinegar1-1/2 tsp (7 mL) Dijon mustard1/4 tsp (1 mL) freshly ground black pepper1 can (540 mL) chickpeas, drained and rinsed1/3 cup (75 mL) finely chopped Ontario Red Onion3/4 cup (175 mL) crumbled Ontario Feta Cheese1/4 cup (50 mL) chopped fresh Ontario Parsley On large rimmed baking sheet, toss together rutabaga, carrots, parsnips, 1 tbsp (15 mL) each of the oil and honey, thyme and 1/4 tsp (1 mL) of the salt; spread out in single layer. Roast in 400°F (200°C) oven for 30 minutes until vegetables are just tender, stirring halfway through. In medium saucepan, combine 2 cups (500 mL) boiling water, buckwheat and 1/4 tsp (1 mL) of the salt. Bring to boil over high heat. Reduce heat to low, cover and simmer until just tender about 10 minutes. Drain, rinse under cold water; drain again. In large bowl, whisk together remaining oil, vinegar, remaining honey, Dijon, pepper and remaining salt. Stir in buckwheat, vegetable mixture, chickpeas and onion; toss to coat. Stir in cheese and parsley. Tip: For ease in cutting rutabaga, pierce 1-1/2 lb (750 gram) rutabaga all around with a knife. Place on microwave safe plate, lined with paper towels. Microwave on High for 2 minutes. Cool, wipe any excess wax and cut. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 13 gramsFAT: 18 gramsCARBOHYDRATE: 60 gramsCALORIES: 447FIBRE: 7 gramsSODIUM: 580 mg – Printed with permission from Foodland Ontari
Roast Vegetable and Buckwheat Salad
