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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

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
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

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
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