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Sumac Roasted Peppers with Kasha Buckwheat Salad
Sumac Roasted Peppers with Kasha Buckwheat Salad is a nourishing and delicious meal that's super-easy to make. Vegetarian.
Prep Time
35
minutes
mins
Cook Time
20
minutes
mins
Total Time
55
minutes
mins
Course:
Dinner, Salad
Cuisine:
Middle Eastern
Servings:
3
Calories:
360
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
2
bell peppers
core and seeds removed, chopped into large chunks
1
onion
peeled and chopped into large chunks
1
tablespoon
olive oil
1
teaspoon
sumac
or substitute lemon zest
1
cup
(100g) roasted buckwheat
2
handfuls kale
tough stalks removed, chopped
½
cup
(75g) feta
optional
Instructions
Heat the oven to 200C / 400F
Place the peppers and onion into a roasting tray, drizzle with the olive oil and stir to coat. Sprinkle with the sumac.
Roast for 20 minutes or until soft and just starting to blacken. Set aside to cool.
Halfway through the peppers' roasting time, put a pan of water on to boil.
Rinse the buckwheat, then add to the boiling water and boil for 10-15 minutes or until soft but still chewy. Drain and rinse under cold water.
In another pan, steam or boil the kale for just a few minutes until softened. Drain and rinse under cold water.
Mix the kale and buckwheat together and divide between plates. Top with the roasted peppers and onions and then add chunks of feta (if using).
Serve immediately.
Nutrition
Calories:
360
kcal
|
Carbohydrates:
53
g
|
Protein:
14
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
22
mg
|
Sodium:
299
mg
|
Potassium:
684
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
6386
IU
|
Vitamin C:
150
mg
|
Calcium:
204
mg
|
Iron:
2
mg