Celeriac and chestnut buckwheat salad
A wholesome, hearty buckwheat salad made with celeriac and chestnuts. A great healthy winter vegan dinner, side salad or packed lunch.
Servings 2 people
- 1 celeriac peeled, chopped and roasted with thyme and olive oil
- 2 tablespoons olive oil
- 2 sprigs fresh thyme leaves picked and roughly chopped, or 1 teaspoon dried thyme
- 150 g buckwheat
- 350 ml water
- 180 g vacuum packed chestnuts
- 1 tablespoon olive oil
- 1 onion sliced
- 1 clove garlic crushed
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Parsley chopped, to serve
Preheat the oven to 200°C (fan)/220°C/gas mark 7.
Peel, wash and chop the celeriac into bite size pieces. Place in a roasting tin and drizzle with olive oil and dried or fresh thyme. Mix well.
Roast for 40 minutes or until soft, stirring occasionally.
Meanwhile place the buckwheat in a medium saucepan with the water. Bring to the boil, reduce the heat and simmer for 8-10 minutes until all the water has been absorbed.
Slice the onion. Heat the olive oil in a frying pan and sauté the onion until soft. Add the garlic, cook for a minute and then add the balsamic vinegar.
Add the onion mixture and the cooked buckwheat to the roasted celeriac, season to taste and return to the oven for five minutes to warm through.
Serve with freshly chopped parsley.
Calories: 788kcal | Carbohydrates: 131g | Protein: 17g | Fat: 26g | Saturated Fat: 4g | Sodium: 341mg | Potassium: 1857mg | Fiber: 14g | Sugar: 9g | Vitamin A: 72IU | Vitamin C: 68mg | Calcium: 197mg | Iron: 5mg