recipes / vegetables



We’re all guilty of a bit of overindulgence at times, especially in the cold winter months when it’s acceptable to leave the house in baggy jumpers and thick woollen coats. This light, healthy recipe is the perfect antidote to all the comforting pasta and potato recipes we’ve been eating. It is, however, perfectly satisfying and I say this with complete confidence having recently fed it to a hungry and typically carnivorous man.

I like to eat this as a meal all on its own but it would be a delicious accompaniment to roast chicken or even pork.

See this dish as part of a MEAL PLAN

Serves: 2

Prep time: 15 minutes


2 cups kale
1/2 zucchini
1/2 leek
6 snow peas
1/2 cup peas
1/2 cup buckwheat
1 clove garlic
1 lemon cheek
olive oil
salt and pepper
1 tsp dried dill
1 tsp dried mint


In a small saucepan add 1/2 cup buckwheat, salt and 1 cup boiling water. Put on a lid and cook on a low heat until the water has been absorbed and the buckwheat is tender (about 10 minutes).

Next, on a hot griddle pan, place the round zucchini slices. Don’t add oil to the pan, but instead lightly brush the zucchini slices with olive oil once they have begun cooking. They will take about 3-4 minutes on each side, or until the zucchini has softened and taken on deep charred lines.

While the zucchini is cooking place a little olive oil in a frying pan over a medium heat. Add in the chopped leeks, kale, frozen peas and garlic and sautee for 3-4 minutes before adding in 1/4 cup of water and allowing the vegetables to steam fry. Next, add in the cooked buckwheat, chopped raw snow peas, mint and dill, and give everything a good mix. To finish, season with salt and pepper, squeeze over the lemon, and add the zucchini.


Delicious additions:

Any green veg

Feta cheese crumbled over the salad would be delicious

Serving suggestions:

A hunk of dark rye sourdough



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