Gluten-Free Buckwheat, Butterbean & Roasted Vegetable Salad

Most people think of buckwheat pancakes when they think of buckwheat – made with buckwheat flour. But the grain itself (totally gluten-free) is a fantastic addition to your storecupboard. It is highly nutritious (full of magnesium, B-vitamins, rutin which helps circulation and all eight essential amino acids) and in particular it’s great in terms of your blood-sugar balance. Don’t be put off by the nutty taste of buckwheat, though. As this recipe shows, it can be delicious if you mix it with strong, fresh flavours. Here I’ve added sweet roasted veggies, and fresh, tangy lemon and mint. Serve this as a main course, with a salad, for a delicious dinner – and it makes a brilliant meal for your lunchbox, too.

gluten-free, wheat-free, dairy-free, yeast-free, nut-free, seed-free, egg-free

Serves 4     Preparation time 10 minutes     Cooking time 20 minutes


  • 6 tbsp olive oil
  • 2 aubergines, diced
  • 2 red peppers, deseeded and cut into strips
  • 1 onion, cut into 16 pieces
  • 200g/7oz buckwheat
  • 240g/8½oz/scant 2¼ cups tinned butter beans, drained and rinsed
  • juice of 1 lemon
  • 1 large handful chopped mint leaves
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 180°C/350°F/Gas 4. Put the aubergine and peppers onto 3 separate baking trays and drizzle 2½ tablespoons of oil over. Bake for 10 minutes, then add the onion and drizzle ½ tablespoon of oil over. Bake for a further 10 minutes until tender and slightly browned. Remove from the oven and transfer to a large serving dish.
  2. Meanwhile, wash the buckwheat thoroughly, put in a saucepan and pour over 400ml/14fl oz/scant 1⅔ cups cold water. Bring to the boil over a high heat then turn the heat down to low and leave to simmer for about 6 minutes until softened, scimming off the scum with a flat metal spoon. Remove the pan from the heat and leave to stand for 10–15 minutes until all the water has been absorbed and the buckwheat is soft, but not mushy. Rinse thoroughly with boiling water and transfer to the serving dish with the roasted vegetables.
  3. In a small jug, mix together the lemon juice and the remaining 3 tablespoons of oil and season lightly. Add the butter beans to the serving dish and pour over the dressing. Mix thoroughly, then add the mint leaves and mix gently. Serve either warm or cold.

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