favorite
print
rate
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • a small pack of about 8 heritage carrots, scrubbed
  • 1 red onion, cut into wedges
  • 8 cherry tomatoes (mix of red and yellow)
  • 6 shallots, peeled
  • 4 cloves of garlic, left whole
  • handful of basil leaves
  • 1 tbsp za'atar spice mix
  • buckwheat, enough for two
  • a little fresh thyme and basil (roughly chopped) to finish
Za'atar Roasted Vegetables with Buckwheat
A super healthy and delicious little veggie lunch!
Za'atar Roasted Vegetables with Buckwheat Za'atar Roasted Vegetables with Buckwheat

If you want to increase your five a day, look no further! Theres nothing like roasted vegetables and this all rounder of a dish can be made in double or more the quantities and saved for packed lunches during the week! It's perfect for picnics too!

  1. Start with prepping all your veggies... in a bowl with the spices, some salt and pepper and a good drizzle of extra virgin olive oil. Mix well and then tip out onto a baking tray. Roast in a moderate oven (about 160) for 40 minutes or so, until everything is nicely cooked and slightly charred
  2. Whilst they're in the oven, cook the buckwheat... follow the instructions on the pack for quantities and cooking times (only takes about 8 minutes). Drain, rinse under cold water and set aside
  3. Finally, tip the buckwheat onto a serving platter or individual plates. Spoon over the vegetables, along with the cooking juices and finish with a squeeze of lemon and the freshly chopped herbs
Za'atar Roasted Vegetables with Buckwheat
A super healthy and delicious little veggie lunch!

If you want to increase your five a day, look no further! Theres nothing like roasted vegetables and this all rounder of a dish can be made in double or more the quantities and saved for packed lunches during the week! It's perfect for picnics too!

Prep 20 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • a small pack of about 8 heritage carrots, scrubbed
  • 1 red onion, cut into wedges
  • 8 cherry tomatoes (mix of red and yellow)
  • 6 shallots, peeled
  • 4 cloves of garlic, left whole
  • handful of basil leaves
  • 1 tbsp za'atar spice mix
  • buckwheat, enough for two
  • a little fresh thyme and basil (roughly chopped) to finish
  1. Start with prepping all your veggies... in a bowl with the spices, some salt and pepper and a good drizzle of extra virgin olive oil. Mix well and then tip out onto a baking tray. Roast in a moderate oven (about 160) for 40 minutes or so, until everything is nicely cooked and slightly charred
  2. Whilst they're in the oven, cook the buckwheat... follow the instructions on the pack for quantities and cooking times (only takes about 8 minutes). Drain, rinse under cold water and set aside
  3. Finally, tip the buckwheat onto a serving platter or individual plates. Spoon over the vegetables, along with the cooking juices and finish with a squeeze of lemon and the freshly chopped herbs