Buckwheat Salad with Dutch Carrot and Cherry Tomato

Cooked and refined with vegetables and herbs, buckwheat is transformed into a delicious salad that tastes fresh, aromatic, spicy and light – simply authentic Mediterranean. The buckwheat salad is also easy to prepare in advance. It tastes even better when left to marinate for a while. Add the herbs and cherry tomatoes just before serving. If desired, throw in some toasted nuts for extra crunch.
Buckwheat is considered a healthy alternative to wheat, although it has nothing in common with wheat – quite the contrary. It is a knotweed plant and belongs to the pseudo-cereals, which are rich in fibre and nutrients.

	Dressing
300 g Dutch carrots, tops trimmed 3 tbsp Olive oil 1 tsp Thyme Sea salt and black pepper 200 g Buckwheat 400 ml Water 150 g Cherry tomatoes, halved 3-4 Celery stalks with leaves, thinly chopped 2-3 tbsp Dill, chopped	2 tbsp Olive oil 1 Lemon, juiced 1 tsp Dijon mustard Chilli powder, to taste Sea salt and black pepper

Preheat the oven to 180C/350F. Toss carrot, olive oil and thyme in a bowl, then season. Place them in a tray and roast for 30-40 minutes until tender. Cool.
Place the buckwheat in a sieve, rinse thoroughly and drain. Add water in a saucepan with a little salt and bring it to a boil. Add buckwheat and cook for 10-12 minutes or until tender. Drain and refresh under cold running water. Drain again and transfer buckwheat to a large bowl. Set aside.
Squeeze the lemon. Whisk the lemon juice with the olive oil and mustard, then season to taste with salt, pepper and chilli powder.
Add the roasted carrots, cherry tomatoes, celery and dill to the buckwheat. Add the dressing to the salad and toss everything together.