Roasted Pumpkin, Buckwheat and Herb Salad

Roasted Pumpkin, Buckwheat and Herb Salad (gf) (v) Photo: Sarah Tuck, Editor of Dish

I always leave the skin on when roasting the pumpkin as it adds a lovely texture and flavour to the salad. Don't overcook the buckwheat as you want it to remain in little nuggets rather soft. 

Serves 6

Ingredients

• ¾ cup kasha (toasted buckwheat), rinsed and drained 
• 1-kilogram butternut pumpkin, seeds removed, cut into wedges 
• 2 tablespoons olive oil
• 1 teaspoon harissa
• sea salt and ground pepper
• 300 grams seedless red grapes cut into smaller bunches 
• ½ cup roasted hazelnuts, roughly chopped
• big handful mesclun leaves 
• small handful each mint and basil

Dressing

• ¾ cup sour cream
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• finely grated zest 1 lemon 
• 2 tablespoons lemon juice

Method

Preheat the oven to 200°C fan bake. 

Add the kasha to a medium saucepan of boiling water. Bring back to the boil and cook for about 6-8 minutes, or until the kasha is still retaining its shape and has a little firmness to each grain. Drain and rinse in cold water then drain again well. 

Brush the pumpkin with the combined olive oil and harissa and season with salt and pepper.

Place on a large baking tray along with the grapes and roast for about 25 minutes until tender. Set aside to cool.

Dressing: Whisk all the ingredients together and season generously. 

To assemble: Place the kasha, pumpkin and grapes on a large serving platter. Spoon over the dressing and scatter over the hazelnuts, mesclun and herbs.