Warm Mediterranean Buckwheat Salad

Preheat the oven to 200ºC (400ºF) and chop the vegetables into chunks.

Put the vegetables onto a large baking tray and sprinkle with the mixed herbs and a little salt and pepper before popping in the oven to roast until they shrivel and begin to turn colour, around 20 minutes, moving around halfway through.

Once they’re in the oven, drain and rinse in the buckwheat in a fine mesh sieve before putting in a pot along with the water and a little salt and pepper and bringing to the boil. As soon as it begins to boil, cover with a lid and reduce to a simmer and allow to cook for around 12-15 minutes, or until all of the water has been absorbed.

Once cooked, turn off the heat and leave to stand with the lid still on. Once the vegetables are cooked, tear up the basil and stir into the buckwheat.

To assemble, pop the buckwheat into a large bowl and then add the vegetables on top. Toss to combine, garnish with a little extra basil and serve.

If you are making a big batch of this for the week, it may be best to keep the vegetables and the buckwheat in separate containers, as this will allow it to last better in the fridge, and make sure everything is completely cool before putting into the fridge to ensure maximum freshness.